Happy Friday! Today I am sharing a healthy spin on buffalo chicken. You may remember my buffalo tofu sandwiches that I made a few months ago. I thought, in an effort to eliminate some calories, why not use the buffalo tofu and make it into a salad! As I did with the sandwich version of this recipe, I replaced the egg with low fat milk for the breading process. This is another great way to save some calories! Hope you all have a fabulous weekend! 

Buffalo Tofu Salad

14 ounces extra-firm tofu {1 block}

2 cups panko

1/2 cup milk {I used low fat}

1/2 – 1 cup cayenne pepper sauce {I used Frank’s Red Hot Sauce}

1 pint grape or cherry tomatoes, halved

1/2 small red onion, thinly sliced

Romaine lettuce, chopped {I used about 1.5 Romaine hearts}

Ranch dressing {I used low fat}

Non-stick cooking spray

Preheat the oven to 400 degrees. Drain and press the tofu dry with a paper towel. Slice the tofu into four square pieces. Place the milk in a shallow bowl and the panko on a plate. Carefully soak the tofu in the milk and transfer to the plate with the panko, pressing the panko into the tofu on each side. {It’s best to use your hands for this step! My tofu began to come apart when I used tongs the first time!} Place each piece of tofu on a baking sheet that has been sprayed with non-stick cooking spray. Cook for 10 minutes, flip the tofu, and cook for another 10 minutes. If you want the tofu to brown slightly more, you can increase the oven temperature to broil and toast each side for a minute or two. Meanwhile, place the cayenne pepper sauce in a microwave-safe bowl and heat for 10 seconds, just until warm. Brush each side of the cooked tofu with the sauce and cut into strips or cubes, whichever you desire. To assemble salad, place Romaine lettuce, tomatoes and red onion in large bowl. Dress with desired amount of Ranch salad dressing and mix well to combine. Transfer salad to dish and top with buffalo tofu pieces. Serve and enjoy!