If you are a fan of buffalo sauce, then you will be all over these Buffalo Tofu Skewers. Their flavor and texture is so similar to that of chicken, it's almost scary... they will even win over the toughest tofu non-enthusiasts!
Remove tofu from packaging, drain and press for 1 hour to release its liquid.
Bring the Frank’s Red Hot, coconut oil, cashew butter, nutritional yeast and garlic to a simmer, whisking almost constantly, then kill the heat; stir in sriracha, cayenne pepper and chipotle powder and set aside to cool slightly.
Slice the pressed tofu into 8 long sticks. To do this, cut the block in half lengthwise and then cut the each large rectangle into 4 even pieces. Place the strips into a rectangular baking dish and pour the buffalo sauce all over them. Flip the pieces around until they are all completely coated.
Marinate for at least 4 hours, or better yet, overnight.
When ready, prepare your outdoor grill by lightly oiling the grates and setting it to a medium-high heat.
Once hot, place the tofu strips onto the grill and cook them for about 2 minutes on each side, or until there are visible grill marks on them. Each time you flip the tofu, brush the strips with a little bit more buffalo sauce. Be sure to flip your skewers often, to ensure that the sauce caramelizes; you will have to cook each side more than once. The total cooking time should be about 20 minutes; the strips will still be on the soft side but will have taken on a beautiful caramelized appearance.
When cooked to your liking, remove the tofu strips from the grill; let them cool for a few minutes, until you can safely handle them with your bare hands and they have stiffened up a bit. Carefully thread the tofu strips onto wooden skewers, lengthwise, making sure to skewer almost to the top without going through.
Serve with fresh crudités and if you really like your heat, make a quick dipping sauce by adding a few drops of sriracha and a pinch of cayenne to some vegan mayo!
*Although I haven't had a chance to try it yet, I'm sure that any other kind of neutral tasting oil would work, as would any other kind or mild tasting nut butter.