Creamy Ranch Dip
1/2 cup raw cashews
1/4 cup hot water
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 clove garlic
2 teaspoons white miso
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons fresh chopped herbs (I like parsley and dill, but whatever you have on hand works!)
Salt and pepper, to taste
Buffalo Tofu Wings
1 (14-ounce) package extra-firm tofu, frozen and thawed, then pressed for at least 30 minutes
1 tablespoon cornstarch
Pinch of salt and pepper
2 tablespoons grapeseed or olive oil
1 tablespoon melted coconut oil
2 tablespoons Frank's Red Hot Sauce
Make the ranch dip:
Combine all ingredients through onion powder in the smallest bowl of a food processor or high speed blender. (Note that if you don't have a high speed blender, you'll want to soak the cashews for a few hours.) Blend until smooth, stopping to scrape down the sides, and add more hot water if needed, a tablespoon at a time. Stir in the herbs and season to taste with salt and pepper. Refrigerate until the wings are done.
Make the wings:
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Cut the tofu into 6 slices, then cut each slice in half lengthwise so you have 12 sticks. Place the tofu sticks in a shallow dish and sprinkle them with cornstarch, salt and pepper. Gently roll them to coat—they'll break easily, so be careful!
Heat the oil in a large skillet over medium-high heat. Place the tofu wings in the skillet and cook them on each side until lightly browned and crispy, 3-5 minutes on each side.
Transfer the tofu to the baking sheet. In a small bowl, whisk together the hot sauce and coconut oil until the oil is fully incorporated. Drizzle the sauce onto the tofu and gently toss to coat. Bake for 10-15 minutes, turning over halfway through cooking time, until the tofu is crispy.
Arrange the tofu wings on a plate with celery sticks. Serve with additional hot sauce, if desired, and ranch dressing.