Cool ranch dressing and zingy Buffalo-style hot sauce are such a classic combination. Spicy and mellow flavours come together for the perfect match! This recipe for vegan ranch slaw (no mayo in the dressing) is creamy, crisp, and filled with flavours of fresh herbs, garlic, and lemon. The vegan ranch dressing recipe features a cashew butter base for an ultra lush texture that only requires a quick whisk with the other ingredients. Serve with some crunchy baked bits of spicy Buffalo sauce-coated tofu on top for a dose of plant-based protein. The Buffalo tofu is inspired by my crispy baked tofu bits!
Buffalo-style hot sauce and ranch together is such a comfort for me. When you bring them together in a veggie-packed vegan ranch slaw and satiating tofu pieces, it’s a win. I’m no stranger to sharing ranch-y things here! If it can be worked into a recipe, I will work it in. I like this particular vegan ranch salad dressing because it has no mayo. You simply whisk it together in a bowl! It has all of the zippy and creamy qualities of the classic.
The dressing formula is very similar to the one in my creamy mustard slaw recipe, which relies on raw cashew butter. The preparation is a lot like making classic tahini sauce in that you’re working the nut butter into cold water until creamy. From there, I add dill, chives, garlic, lemon, and more for that familiar flavour profile.
The tofu bits with their craggy and crunchy edges provide the perfect contrast. I use my go-to salt water soak and oven bake method. It sounds strange, but letting the tofu sit in boiling salted water will draw out moisture from the interior while also seasoning. Just remember to thoroughly blot dry! The arrowroot in the coating is key for achieving the final texture. Cornstarch is a great substitute though. After baking with oil, spices, and arrowroot for 30 minutes, I toss the tofu in spicy Buffalo sauce, and bake for another 10 minutes. My favourite sauce for Buffalo style tofu is by Primal Kitchen. It has the perfect heat level and great ingredients.
Some tips for making this vegan ranch slaw:
- If you have a nut allergy, I recommend substituting the cashew butter with tahini.
- I used a mix of red and green cabbage in the photos, but using one of either is great!
- Purchasing pre-shredded cabbage and carrots (if your grocery store sells them) will cut down on prep time. I do this often 🙂
- The dressing can be made up to 5 days in advance and kept in the fridge. You will need to thin it out with a bit of water before serving as it thickens quite a bit in the fridge.
You can really plus this slaw up with some sliced ripe avocado, halved cherry tomatoes, maybe a handful of crumbled vegan feta! So many options with such a tasty base.
Vegan Ranch Slaw with Baked Crunchy Buffalo Tofu
Vegan ranch slaw is creamy and colourful with cabbage, kale, and carrots. Mayo-free ranch dressing coats the vegetables, which are then topped with crunchy and spicy bits of baked Buffalo tofu.
Servings 4
Ingredients
Baked Crunchy Buffalo Tofu
- 1 (500 gram) block firm or extra firm tofu, drained
- 3 cups water
- 2 tablespoons salt
- 2 tablespoons avocado oil
- 2 tablespoons arrowroot powder
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- ground black pepper, to taste
- ¼ cup Buffalo-style hot sauce
Vegan Ranch
- 3 tablespoons raw cashew butter
- ¾ teaspoon onion powder
- 1 clove garlic, finely grated with a Microplane
- ½ teaspoon nutritional yeast
- ¼ cup water
- 2 tablespoons avocado oil
- 2 teaspoons lemon juice
- 2 teaspoons apple cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup/agave nectar
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon chopped fresh dill
- sea salt and ground black pepper, to taste
- dash of hot sauce, optional
Slaw
- 5 cups shredded cabbage (about ½ regular cabbage)
- 2 cups sliced kale
- 1 cup shredded carrots (about 1 large carrot)
- 2 sticks celery thinly, sliced
- extra chives and dill, for garnish
Notes
- You can use cornstarch instead of arrowroot here.
- My favourite Buffalo-style hot sauce is by Primal Kitchen.
- The raw cashew butter by Artisana is my favourite. It’s creamy and silky smooth–no other brand compares.
- If you have a nut allergy, I recommend substituting the cashew butter with tahini.
- I used a mix of red and green cabbage in the photos, but using one of either is great!
- If your grocery store sells pre-shredded cabbage and carrots, using them will cut down on prep time. I do this all the time :)
- The dressing can be made up to 5 days in advance and kept in the fridge. You will need to thin it out with a bit of water before serving as it thickens quite a bit in the fridge.
Instructions
Prepare the tofu:
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Preheat the oven to 425°F and line a baking sheet with parchment.
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Tear the tofu into 2-inch (ish) pieces. Place the tofu pieces in a medium bowl.
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In a small saucepan bring the water and salt to a boil. Pour it over the tofu and leave it for 5-10 minutes.
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Drain the tofu and thoroughly blot it dry with paper towels or a clean kitchen towel. Wipe out the bowl it was soaking in as well.
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Transfer the dried tofu pieces back to the bowl and toss with the avocado oil, arrowroot, garlic powder, onion powder, and paprika.
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Spread the coated tofu bits out on your prepared baking sheet, giving each piece as much space as possible. Slide the baking sheet into the oven and set a timer for 15 minutes.
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At the 15 minute mark, remove the tofu from the oven and give it a stir, flipping some of the pieces over. Spread the tofu out again, and slide the baking sheet back into the oven for another 15 minutes, or until the pieces are golden brown and crispy.
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When the timer goes again, pour the Buffalo-style hot sauce directly onto the tofu on the baking sheet. Give the tofu a toss until all pieces are coated. Bake for another 10 minutes, or until the edges of the tofu have dried out a bit.
Prepare the vegan ranch:
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In a small bowl, whisk together the cashew butter, onion powder, garlic, nutritional yeast, water, avocado oil, lemon juice, apple cider vinegar, Dijon, maple syrup, chives, dill, salt, pepper, and hot sauce (if using). Use the whisk to break up the little bits of cashew butter and to integrate it into the rest of the ingredients. It should be thick, creamy, and pourable. Give the ranch a taste and adjust seasoning if necessary before setting aside.
Assemble the slaw:
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In a large bowl, toss the cabbage, kale, carrots, and celery with the vegan ranch and a couple pinches of salt and pepper. Once the vegetables are evenly coated int he dressing. Top the slaw with the crunchy baked Buffalo tofu bits. Finish the slaw with extra chives, dill, and freshly ground black pepper. Enjoy!
