We made "Tuffalo Wings" tonight, and they turned out way better than could be expected. It seemed appropriate, since we skipped the football game.

Following suggestions made here, about a week ago I drained and froze a pound of firm tofu. What a great thing that was.

1 # firm tofu, drained, frozen, and thawed
1 1/2 C bread crumbs
2 eggs (replace with egg replacer)
1/2 C flour
1 t. cayenne
1 1/2 C veg oil
2 tbsp soy margerine
3 tbsp Sriracha

for the "ranch" (and I'm no cowgrrrl, so i made this up)
2 tbsp cottage cheese (replace with soft silken tofu)
1 t half-n-half
1 t dill
1 t onion powder
a pinch of K salt, and a healthy grind of fresh black pepper

in a food processor, make the "ranch" (it's not buying the farm, I swear!) by adding all ingredients, and blending until smooth.

for the Tuff sauce, melt the margarine, and add the Sriracha to it, mixing well with a whisk

for the Tuffalo!

1) preheat the oven to 300
2) drain the tofu, and slice into 1/4 inch slices, and then cut in half. you should end up with 18-20 chunks
3) heat the oil in a medium sauce pan
4) dredge the tofu in the flour, then the egg, then the crumbs.
5) fry, fry fry. ( I worked in batches of 5, mas o menos)
6) using tongs, remove the tofu to paper towels, and allow to drain for a couple of minutes
7) coat the tofu in the Tuff sauce, and place on a baking sheet
8) bake for 10 minutes/side, turning once.

Serve with the "ranch" and celery.