Buffalo Chickpea Tenders

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Okay, I’ve really done it this time! I know there are vegan variations on chicken wings and I’ve tried them all. But this. This is different.

What I did:

I took Isa Chandra Moskowitz’s tried and true recipe for chickpea cutlets and formed them into tenders and served them with homemade buffalo and ranch sauces.

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Here’s what I like best about this version. The texture. These tenders have a real “chew” without being dry along with an excellent flavor that actually tastes kind of like its traditional counterpart.

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Oh, and did I mention they are so, so easy to prepare? Thank you once again, oh mighty Isa!!

Chickpea Cutlets

Oh, and in case you don’t have recipes for buffalo and ranch sauces, she’s got that covered, too. These are recipes in my regular rotation:

Isa’s Buffalo and Ranch Sauce Recipes

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Smoky Cheddar Sauce

nachos

The next recipe in my “Turning on to Tofu” series, this deceptively simple cheese sauce. I used soft silken tofu combined with cashews, to add a smooth, creamy consistency that pours easily over nachos, veggies, baked potatoes, burgers–you name it!

prep

I love that I always have these staple ingredients in my pantry and fridge. Tofu stores well, so I try to keep a couple packages handy for whipping up a batch of quick scramble or a cheese spread. Maybe even a chocolate mousse. I’ll get to those recipes later.

“Smoky Cheddar Cheeze Sauce” (from “The Sexy Vegan” by Brian Patton)

Ingredients:

1 cup whole, raw cashews

1 12 oz. package soft, silken tofu

1/4 teaspoon each: garlic powder, onion powder and turmeric

1/2 teaspoon yellow miso

1/2 teaspoon smoked paprika

1/2 – 3/4 teaspoon liquid smoke, to taste

1/2 teaspoon salt

2 teaspoons extra virgin olive oil

2 tablespoons nutritional yeast

2/3 cup water

Method:

Place the cashews in a small pot and cover with water. Bring to boil, then reduce heat and cook for 8 minutes, to soften them up a bit. While the cashews are cooking, measure the dry spices, combine and set aside.

Drain tofu of any extra liquid. Measure wet ingredients, combine and set aside. By this time the cashews should be done cooking. Drain them well and allow to cool. This is a good time to prepare the nacho toppings.snip

Here’s a little tip I learned from Martha Stewart back in the day: snip scallions with a sharp pair of kitchen shears. I found this also works great with herbs and olives. One of many great timesavers I learned from Ms. Stewart, including how to say, “Marin-ah-de”.

Grind the cashews in a food processor until fine. Add the tofu and half of the wet ingredients. Process until well blended. Add the remaining wet ingredients and process until very smooth. Add the desired amount to a small pot and heat very gently stirring often, until warmed. Do not boil. The sauce will thicken a bit as it heats and turn a lovely shade of cheese.

While sauce is heating, preheat the oven to 275 degrees and warm the tortilla chips for 5 to 10 minutes. Pour sauce over chips with desired toppings and enjoy! Store leftover sauce in the fridge for up to 4 days.

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