Buffalo Cauliflower Tofu Skewers

Make the best Buffalo Cauliflower Tofu Skewers for a fresh and healthy grill meal. Just whip up a buffalo sauce, then thread cauliflower, celery, peppers, onions and tofu on metal or bamboo skewers and get to grilling!

Skewers:

• 1 medium head cauliflower, cut into small florets (about 2 inches)
• 3 stalks celery, cut into 2-inch pieces
• 1 bell pepper (yellow or orange), sliced into large chunks (about 2 inches)
• 1 red onion, sliced into wedges (about 1 inch)
• 1 (16-ounce) package extra firm tofu, pressed (learn how to press tofu here), sliced into 1 ½-inch chunks
• 8 large skewers (bamboo or metal)
  

Buffalo Sauce:

• 2 tablespoons vegetable oil (optional)
• 2 tablespoons white vinegar
• 3 tablespoons ketchup
• 1 ½ tablespoons water
• 1 tablespoon pure maple syrup (optional)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt (optional)
• 1–4 tablespoons hot sauce (per personal spice preference level)

Toppings (optional):

• ½ cup vegan ranch dressing (make it yourself here)
• ¼ cup chopped fresh dill or parsley 

Instructions

1. Prepare the vegetables and tofu. If you’re using bamboo skewers, soften them in water 20 minutes before using. 
2. Thread the skewers with the prepared vegetables and tofu, dividing ingredients among 8 skewers and alternating ingredients for variety. Place skewers on a baking sheet. 
3. Make buffalo sauce by combining oil (optional), vinegar, ketchup, water and maple syrup (optional) in a small bowl. Mix until smooth. Add garlic powder, paprika, and salt (optional) and mix until smooth. Add hot sauce, one tablespoon at a time, tasting to make sure sauce achieves your preference for spice level. 
4. Using a kitchen brush, brush the skewers with the buffalo sauce, turning them over to brush the other side. Reserve any leftover sauce to brush on during cooking. Allow to marinate in the fridge for about 1 hour prior to grilling.
5. Heat grill over medium-high heat. To prevent sticking, you may want to spray with non-stick cooking spray or brush with vegetable oil. Gently place the skewers on the grill and cook until golden brown on the first side (about 8 minutes, depending on your grill); turn over and grill on the other side until golden brown (about 5 minutes). Vegetables should be cooked until crisp tender and golden brown. Remove from grill and place on a serving platter. 
6. Drizzle the skewers with 2 tablespoons of the vegan ranch dressing and sprinkle with fresh chopped dill or parsley (optional). Reserve remaining dressing to serve on the side as a dip for the skewers.
7. Makes 4 servings (2 skewers per serving). 

You can roast these skewers in a hot oven (use metal skewers) by following steps 1-4, then heating oven to 400 F, and roasting skewers on the baking sheet until golden brown (about 30 minutes), turning skewers halfway through cooking process.