Vegan Buffalo Wing Mac and Cheese

Buffalo Tofu Wings:

Preheat the oven to 425 ºF.

Cut the tofu into 6 width-wise slices. If using extra firm tofu wrap the tofu in a lint free towel or in paper towels and press with something heavy for 20-30 minutes. Cut each slab in half on a diagonal.

Make a work station with 3 bowls, fill one with the 1/4 cup tapioca starch, the second with 1/4 cup plant milk, and in the third mix together the panko, paprika, 1/2 teaspoon of salt, black pepper, and parsley. Dip each piece of tofu first into the starch, then the milk, and lastly the breadcrumb mixture to coat. Repeat until all tofu wings are breaded.

Drizzle 1/2 tablespoon of oil onto a small quarter sheet pan, or spray with oil. Place tofu wings on top then drizzle the remaining 1/2 tablespoon of oil over top (or spray with oil). Bake for 35-45 minutes or until the tofu wings are very crispy. Flip halfway through for more even baking (optional).

Immediately before serving, whisk together the hot sauce, vegan butter, 1/8 teaspoon of garlic powder and salt. In a large bowl, toss the tofu wings in the hot sauce.

Coconut Milk Mac & Cheese:

While the buffalo tofu wings are baking, cook the pasta according to package directions. Drain and set aside.

In a second pot whisk together the coconut milk, plant milk (or second can of coconut milk), coconut or apple cider vinegar, nutritional yeast, 1 1/2 teaspoons of salt, smoked paprika, onion powder, garlic powder, and turmeric powder. Mix the tapioca starch with 1/4 cup of the liquid in a separate bowl, then add back to the pot and combine.

Bring the sauce to a boil over medium high heat, then lower heat to simmer until the sauce has thickened and turned stretchy, about 3-5 minutes. Whisk frequently to prevent clumps.

Mix the sauce and pasta together, taste and add salt if desired. Serve with the buffalo tofu wings plus extra hot sauce to taste and fresh parsley for garnish.