Tofu Ranch Dip and Cauliflower Buffalo Wings

Updated: Dec 3, 2019




I told myself the next time I'd make these cauliflower wings, I'd have it with a ranch dressing since one I first went vegan. So here it is.

And did I mention the ranch dressing is completely oil-free? It's made out of silken tofu. I've been hearing a lot about silken tofu being a good base for creamy sauces aside from soaked nuts (which also happen to be crazy expensive here in the Philippines) so I decided to give it a try.

This ranch dip can also be a dressing for salads, and as a creamy mayonnaise-like base for a chickpea tuna spread (I've tried it, and it's amazing).


I'll also be sharing the cauliflower recipe down below. Barbecue + ranch = one of the many perfect combos. Enjoy!

Cauliflower ‘Buffalo’ Wings

  • 1 head cauliflower (around 300 g florets)

  • 1/2 cup flour

  • 1/2 cup water

  • 2 cloves garlic, minced

  • 1/2 tsp sea salt

  • 3/4 cup barbecue sauce

  1. Mix the flour, water, garlic, and salt in a bowl.

  2. Coat the cauliflower florets in the flour mixture.

  3. In a lined sheet, place the coated cauliflower florets.

  4. Bake at 350F for 25 minutes until golden brown.

  5. Coat in the barbecue sauce.

  6. Bake for another 10 minutes.

  7. Consume immediately. Enjoy!

Easy Homemade Barbecue Sauce

  • 1 cup tomato ketchup*

  • 1/2 cup water

  • 5 tbsp coco sugar

  • 1 tbsp lemon juice

  • 1 tbsp liquid aminos/soy sauce

  • 1/2 cup cane vinegar or distilled white vinegar

  • 1/2 tsp black pepper

  • 1/2 tsp onion powder

*Note: some tomato ketchup brands may be sweeter than others so feel free to adjust the amount of sugar depending on desired taste.

  1. In a saucepan, add all ingredients, bring to a boil then simmer over low heat. Stir frequently for 20 minutes.

Tofu Ranch Dip

  • 1 300g silken tofu

  • 3 tbsp lemon juice

  • 1 clove garlic

  • 1 tbsp red onion, roughly chopped

  • 1 1/2 tbsp nutritional yeast

  • 3 tsp maple syrup

  • 3/4 tsp salt

  • Dash of pepper

  • 1 tbsp fresh parsley/chives, finely chopped

  • 1 1/2 tbsp dill, finely chopped

  1. In a blender, mix all the ingredients except the fresh herbs.

  2. Blend until smooth. Adjust seasoning to taste.

  3. Mix in the herbs. Do not blend.

  4. Pour in a container and store in the refrigerator for 3-5 days.

  5. Enjoy with the cauliflower wings or as dressing to your favourite salads.

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