Chef A.J. Moll’s recipe for Buffalo Tofu Salad


This incredible salad has the buffalo flavor that kids love, in a meatless option with crispy tofu. Chef A.J. Moll from Saul Mirowitz Jewish Community School in St. Louis created this delicious recipe.


Tofu, extra firm(4 – 14 ounce packages) 3½ pounds
Cornstarch 1 cup
Eggs, beaten 4 each
Lettuce, romaine, shredded 4¾ pounds
Ranch dressing, prepared 3 cups
Cheese, mozzarella, shredded 1½ pounds
Red Hot wing sauce 2 cups
CeleryCut into sticks 2 pounds
CarrotsCut into sticks 2½ pounds


  1. Preheat oven to 375°F.

  2. Cut tofu into 1/2-inch cubes. Toss with egg, then cornstarch, and arrange in a single layer

    on a parchment-lined baking sheet. Spray with vegetable oil. Bake for 15 minutes. Flip

    and bake until crispy, golden brown.

For 24 plates

  1. While the tofu is cooking, arrange salad components on each plate.

  2. Place 1 ½ cups romaine on each plate.

  3. Place 1/4 cup celery (3 sticks) on each plate

  4. Place 1/4 cup carrots (3 sticks) on each plate

  5. Place 1 ounce ranch dressing in containers on each plate

  6. When the tofu is golden, place it into the mixing bowl with the sauce and toss to coat.

  7. Let tofu cool and portion 2 ½ ounces on each plate. Serve immediately.