Meal: Lunch, Dinner
Dietary: Vegetarian
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

The Dish
Looking for a salad that is full of flavor?

Well, this great recipe puts an American favorite, Buffalo sauce (no, it is not made of buffalos!), to good use and helps add a little excitement to your weekly meals. Protein-rich tofu and sweet potatoes are tossed with tangy Buffalo sauce for a sweet and salty flavor combination that is sure to please!

We top this spicy vegetarian salad with cooling blue cheese, celery, carrots, and fresh cilantro for a healthier take on Buffalo chicken wings.  The dressing is a simple blend of Buffalo sauce, extra virgin olive oil, and a touch of sweetness from honey to round out the spice. 

Ingredients
Tofu
16 oz (400 g) block of extra firm tofu, pressed to release liquid, and cubed
2 medium (300 g) sweet potatoes, with peel, chopped
1 tbsp (15 ml) extra virgin olive oil
¼ cup (60 ml) Buffalo sauce*

Dressing
2 tbsp (30 ml) extra virgin olive oil
2 tbsp (30 ml) Buffalo sauce*
1 tsp honey
Juice of 1 lemon

Salad
6 cups (280g) romaine/cos lettuce, chopped
2 green/spring onions, chopped 
2 medium (120g) carrots, chopped
2 stalks (80g) celery, chopped
2 tbsp (3g) fresh cilantro/coriander, chopped
¼ cup (60g) blue cheese, crumbled

*You can use store-bought Buffalo sauce to save time, or try this quick recipe:

Buffalo Sauce: 
1/4 cup (60 ml) hot sauce 
2 tablespoons (30 g) butter, melted 
1 teaspoon (5 ml) coconut aminos (or could use Worcestershire sauce, if you're not vegan/vegetarian)
1 tablespoon (15 ml) honey or maple syrup 

We love tangy Buffalo sauce. If you do too, you may want to try this FB Plus recipe for Buffalo Chicken Burgers with Quick Bleu Cheese Dressing.

Preparation

• Preheat the oven to 425°F/220°C. Line a tray with foil.
• Transfer tofu and sweet potatoes to the baking tray in a single layer. Drizzle with olive oil and buffalo sauce, mixing to combine. 
• Roast for 20-25 minutes or until the tofu is golden and potatoes are tender.
• Meanwhile, make the dressing by whisking together olive oil, buffalo sauce, lemon juice, and honey. Set aside.
• Add lettuce, onion, carrots, and celery in a large bowl.
• Top with roasted tofu and sweet potatoes, cilantro and blue cheese. Drizzle with dressing.

Notes

Omnivore Modifications: Looking for another protein? Try using diced chicken instead of tofu for an equally delicious omnivore meal.

Vegan Modifications: Feel free to switch the blue cheese for nuts or seeds, and replace honey with maple syrup!

Pro Tip: If you’re preparing this for make-ahead lunches, keep the dressing separate, and dress right before eating.