Wedge Salads with Buffalo Tofu Croutons


We don’t know about you, but we’d take hot sauce–marinated, cornflake-crusted tofu over normal croutons any day. Paired with crunchy iceberg wedges and a creamy blue cheese dressing, this is a main course salad you’ll be making on repeat (PS: an air fryer makes cleanup a cinch too!).

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4 serving(s)

Total Time:
35 mins


  • 1/3 c.

    Buffalo-style hot sauce (we used Frank’s), plus more for serving 

  • 1 tbsp.

    canola oil, plus more for greasing

  • 1/2 tsp.


  • 1

    (14 oz.) package extra-firm tofu, patted dry, cut into 3/4-inch cubes 

  • Kosher salt and pepper 

  • 3 c.

    cornflakes, crushed 

  • 3/4 c.

    sour cream

  • 2 tsp.

    fresh lemon juice

  • 2 tbsp.


  • 1 1/2 oz.

    blue cheese, crumbled (about 1/3 cup)

  • 1

    rib celery, halved lengthwise and thinly sliced

  • 1

    scallion, thinly sliced

  • 2

    small heads iceberg lettuce, quartered and cored


NUTRITIONAL INFORMATION (per serving): About 339 calories, 19.5 g fat (7 g saturated), 30 mg cholesterol, 1,037 mg sodium, 27 g carbohydrate, 4 g fiber, 8 g sugar (1 g added sugar), 16 g protein

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 

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