Vegetarian Buffalo Sliders and some musings on "the last time" and Birds Eye Flavor Full
This dish certainly draws a crowd, no need to worry about that. Spunky, tangy and the perfect buffalo taste for your vegetarian crowd.
Keyword: vegetarian buffalo sliders
Author: Loaves and Dishes
1lbsextra firm Tofu – cut into small cubes
1head of cauliflower – roasteddirections below
2tbsvegetable oilper baking sheet
Salt and pepper to taste
½bottle Franks wing Sauce
½stick unsalted butter4 TBS
1can of red kidney beans
Blue Cheese for Garnish
to Roast a head of cauliflower – preheat oven to 350. Cut cauliflower into florets and then slice the florets into ¼ inch thick slices. Pieces will break off – that is ok.
Place cauliflower on a large rimmed baking sheet – do not allow pieces to touch – depending on the size of the head of cauliflower – may require two baking sheets.
pour the 2 tbs of vegetable oil over the cauliflower. Sprinkle with salt and pepper. With your hands mix the oil and cauliflower very well.
Bake in the oven for 20 minutes until cauliflower has some crusty edges.
In a large sauce pot over medium heat on the stove top, mix the Tofu, Franks Wing Sauce, butter and kidney beans together and heat until butter is melted. Add the Cauliflower when it comes out of the oven. When the sauce is bubbly, serve over small buns and top with blue cheese.
Make sure to choose the correct tofu, or it can just turn to mush and that's not a good look for any slider.