Vegan Buffalo Chick'n Patties with Creamy Mac and Cheese | Blk and Vegan
Vegan Buffalo Chick'n Patties with Creamy Mac and Cheese
30 mins prepServes 3
A delightful plant-based meal featuring crispy air-fried "chick'n" patties made from tofu, coated in a homemade spicy buffalo sauce, and served with a rich, creamy vegan mac and cheese. This recipe offers a full, flavorful vegan dinner.
1. **Prepare the Buffalo Sauce:** In a saucepan, whisk together 8 oz hot sauce, 1/4 cup avocado oil, 2 tbsp sugar, 1 tsp paprika, and 1 tsp garlic powder. Bring to a low boil and allow to infuse for 10-15 minutes. Remove from heat and let cool.
2. **Prepare the Vegan Buttermilk:** In a small bowl, combine 1 cup vegan milk of choice and 1 tbsp apple cider vinegar. Whisk and set aside to thicken.
3. **Prepare the Tofu Patties:** Carefully round the edges of the extra firm tofu block with a knife. Slice the block directly down the middle to create two cutlets. Pat dry with a towel and set aside.
4. **Set Up Breading Stations:** In one bowl, add 1 cup panko bread crumbs. In another separate bowl, combine 1 cup flour of choice with the patty seasoning blend: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp mustard powder, 1 tsp smoked paprika, and 1 tsp "chicken" seasoning. Mix well.
5. **Bread the Tofu:** Dip each tofu cutlet into the seasoned flour, then into the vegan buttermilk, then back into the flour, then again into the vegan buttermilk, and finally coat thoroughly with the panko bread crumbs.
6. **Air Fry the Patties:** Set the breaded tofu cutlets in your air fryer. Top both sides generously with the prepared buffalo sauce. Air fry at 425°F for 10-15 minutes, checking periodically and flipping as needed, based on your air fryer.
7. **Prepare the Mac and Cheese Noodles:** Salt a pot of water and bring it to a boil. Add 3 cups of your desired noodles and cook according to package directions. Drain the noodles, reserving at least 1/4 cup of the cooking water.
8. **Make the Cheese Sauce:** While noodles are cooking, combine 1/2 cup roasted unsalted cashews, 2 cups vegan milk, 1/4 cup nutritional yeast, 2 tbsp lemon juice, 3-5 cloves garlic, 1 tbsp miso paste, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp turmeric, pepper to taste, and a heavy pinch of salt in a high-powered blender. Blend until completely creamy and smooth.
9. **Combine and Serve Mac and Cheese:** Pour the creamy sauce over the drained noodles. Add reserved pasta water as needed to reach desired consistency. Serve immediately alongside the Buffalo Chick'n Patties.
