Buffalo Roasted Potato and Tofu Casserole

Author Johnna


  • 1/2 cup wing sauce (make sure it is gluten-free)
  • 1/3 cup olive or grapeseed oil
  • 2 cloves garlic , minced
  • 2 teaspoons smoked paprika (sweet paprika may be used, I prefer smoked)
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon sea salt
  • 1 1/2 pound sliced or diced baby potatoes
  • 1 block extra firm tofu , well drained and diced
  • 1 cup shredded Daiya , jack style, or shredded Jack cheese
  • 3/4 cups bleu cheese dressing (regular or dairy-free)
  • 4 green onions , sliced
  • 3 stalks celery , sliced


  1. Preheat oven to 450 degrees. Lightly oil a 9 x 13 baking dish.
  2. In a medium mixing bowl, combine wing sauce, oil, garlic, paprika, salt and pepper. Stir well to combine. Toss potatoes in sauce.
  3. Using a slotted spoon, move potatoes to the baking dish. Place in oven and bake for 35-40 minutes or until potatoes are tender. Stir every 10-15 minutes.
  4. While potatoes are baking, move tofu to the bowl with any remaining sauce in it. Toss tofu and allow to absorb sauce while potatoes are baking.
  5. Once potatoes are tender, remove from oven and reduce temperature to 400 degrees. Add tofu to baking dish and stir to combine.
  6. Drizzle bleu cheese dressing over the top, then top with shredded cheese and green onions.
  7. Return to oven and bake for 15 minutes.
  8. Remove from oven and top with celery. Serve and enjoy!