Buffalo Roasted Potato and Tofu Casserole
(make sure it is gluten-free)
olive or grapeseed oil
(sweet paprika may be used, I prefer smoked)
fresh ground black pepper
sliced or diced baby potatoes
block extra firm tofu
, well drained and diced
, jack style, or shredded Jack cheese
bleu cheese dressing
(regular or dairy-free)
Preheat oven to 450 degrees. Lightly oil a 9 x 13 baking dish.
In a medium mixing bowl, combine wing sauce, oil, garlic, paprika, salt and pepper. Stir well to combine. Toss potatoes in sauce.
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.
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.
Once potatoes are tender, remove from oven and reduce temperature to 400 degrees. Add tofu to baking dish and stir to combine.
Drizzle bleu cheese dressing over the top, then top with shredded cheese and green onions.
Return to oven and bake for 15 minutes.
Remove from oven and top with celery. Serve and enjoy!
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.