BUFFALO BLEU SAUCE
Everybody likes delicious, easy to make sauces. Basically opening jars. Versatile. Use as a dipping sauce for veggies, fries or chips, as a dressing for salads, or spoon hot or cold over A-F meats or cooked tofu cubes!
Makes approx. 1 cup
1/4 c. ketchup
1/4 c. daiya brand CREAMY BLEU CHEEZE DRESSING
1/4 c. Mild Buffalo Sauce – I used SAVORY COLLECTION brand
1/2 c. A-F plain cashewmilk yogurt – I used FORAGER brand
1- Combine all ingredients in jar, screw on top and shake vigorously till sauce turns an even salmon color.
2- Refrigerate till ready to use.
Today I’m making a PAN-FRIED TOFU BLEU BEANS
Pan-fried tofu cubes with broad Italian cut green beans mixed with ‘buffalo bleu sauce’, topped with fresh dice tomato and A-F Follow Your Heart crumbled bleu cheeze.
4 c. froz. Italian broad cut green beans – cook in salted boiling water till tender, drain well in colander and set aside
3 T. extra virgin olive oil
2, 14 oz. pkgs. extra firm organic tofu, rinsed, patted, and cut into 1/2 inch cubes
2 t. salt or to taste
turmeric to taste, about 1 t.
dry mustard to taste, about 1 t.
fresh grind black pepper to taste
1 c. BUFFALO BLEU SAUCE
diced fresh tomato as garnish
FOLLOW YOUR HEART BLEU CHEESE CRUMBLES as topping
1- In large skillet, over medium-low heat, melt oil.
2- Add all tofu cubes at once. Stir quickly to coat with oil.
3- Add salt, turmeric, dry mustard and pepper. Using wide metal spatula, slip under tofu and flip over till evenly distributed.
4- Continue to cook, stirring as needed till cooked and flavored evenly.
5- Add cooked and drained-well green beans, toss lightly to evenly distribute.
6- Add BUFFALO BLEU SAUCE, stirring gently to coat. Cook till hot. Remove from heat.
7- Plate individual servings of tofu/beans, top with diced tomatoes and crumbled A-F bleu cheeze.
Variation: Buffalo Bleu A-F egg salad. Skip the green beans. After sauced, refrigerate the tofu bleu till cold and serve as sandwich filler.
Notes: The sauce turns yellow in the skillet from the turmeric used to flavor the tofu – in case you were wondering.