Buffalo Bleu Sauce

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.

Serves 6


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.

8- Serve.



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.








Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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