For the Hemp Seed Ranch:
1. Begin by adding 1/2 cup vegan milk and 1 tbsp apple cider vinegar together to form vegan buttermilk. Be sure to stir and let it sit 2-5 minutes.
2. Next, add vegan mayonnaise, the prepared vegan buttermilk, hemp seeds, fresh garlic, 1/4 tsp onion powder, the juice from half a lemon, salt, pepper, and water to taste to a blender and blend until smooth.
3. Add chopped fresh chives and dill to the blended ranch and mix.
For the Nashville Hot Tofu:
1. Drain 1 extra firm tofu block, cut it into 2-3 thick squares, and wrap it in a paper towel to relieve moisture. After 5 minutes, gently squeeze out any excess moisture.
2. In one bowl, prepare the vegan milk mixture by combining 1/2 cup vegan milk with 1 tbsp apple cider vinegar.
3. In a separate bowl, add 1/2 cup wheat flour along with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chipotle powder, salt, and pepper to create the seasoning blend.
4. In a third bowl, add 1-2 cups of bread crumbs.
5. Dip your tofu pieces first in the wheat flour mixture, then in the vegan milk mixture, and repeat this sequence once more (flour, then milk, then flour, then milk) for a double coating.
6. Next, add the coated tofu to the bread crumbs and coat each side evenly.
7. Add your breaded tofu cutlet to an air fryer, spray with oil, and lather with your buffalo sauce (around 1 tbsp to each cutlet). Cook at 400°F (200°C) for 11-13 minutes.
For the Salad Assembly:
1. Simply combine romaine lettuce, 1/4 cup chopped onion, 1/4 cup pickles, and your vegan cheese of choice in a bowl.
2. Top the salad with 1/3 cup of the prepared Hemp Seed Ranch until evenly coated (add more if desired).
3. Finally, top with your cooked Nashville Hot Tofu and enjoy!
