Crispy Buffalo Tofu w/Blue Cheese Dressing

Confession: The texture and taste of tofu used to totally creep me out. I loved that it was a low calorie source of protein, but I was preparing it all wrong and didn’t do it any justice so would have to choke it down. Luckily for me, I learned how to prepare it the right way, and now it’s a big staple in my diet that I absolutely love – what a difference!

Tofu has a really mild flavor, so it basically soaks up any flavor you cook it with, and if you prepare it the right way, the texture is actually really satisfying and not creepy at all. =)

It all starts with pressing the tofu. You can press a block of tofu by wrapping it in lots of paper towels or a kitchen towel and placing it on a plate with heavy objects on top to get the liquid out, or you can use this genius creation, a Tofu Xpress (aff).

Full disclosure, I received this tofu express for free a long time ago and already wrote a review on here and therefore don’t have to talk about it ever again, but let me tell you – one year later, it’s one of my favorite kitchen appliances. I’s something I would highly recommend buying if you eat tofu at all regularly, or you want to start since it’s such a cheap and versatile form of protein.

The base is made perfectly to fit a whole block of tofu straight from the package.

Which starts out very thick and packed with liquid.

The top part of the press goes on with a spring and starts extracting the liquid right away.

After about an hour, the tofu is fully pressed and check out how much liquid came out:

Crazy, right?

If you don’t feel like waiting an hour to eat, I have put a block of tofu in there in the morning before work, placed it in the fridge, and let it press all day many, many times before and it works just as well.

Once it’s pressed, you pour off the liquid and are left with your pressed block of tofu, ready to be cooked any way you desire.

I used to always bake tofu, which is definitely a good option, but frying it in a pan is so much quicker and it turns out just as good if not better since it gets browned and crispy! Because a whole block of regular tofu is 12 pts+, I usually divide it into three 4 point servings, with 8 pieces each.

I heat up a pan with nonstick spray, and place the pieces in an even layer in the pan once its hot over medium heat.

Now is where patience comes into play. Let the pieces sit until they are browned, about 5-7 minutes per side. Find something to do with yourself so you’re not tempted to turn them over sooner because the less you interrupt the cooking, the better they will turn out.

Now let the other side cook for about the same, and you will have the perfect tofu ready to be flavored however you like.

This week, I did buffalo tofu, so I took 2/3 of the block (for dinner and lunch the next day) and put them into a plastic container.

Topped with a generous amount of Frank’s Red Hot.

Shake it up, and you’ve got delicious, crispy buffalo tofu.

To go with the buffalo tofu, I made an awesome healthy version of creamy blue cheese dressing. Start by adding 1/3 cup nonfat plain greek yogurt and 1 oz. of blue cheese crumbles to a bowl.

Next add about 1/2 tbsp water (more or less until it reaches your desired consistency) plus a sprinkle of salt, and you have an amazing, HEALTHY version of chunky blue cheese dressing that you can use in so many ways.

The whole bowl (which is a large amount!) is 4 pts+, so I used half for each of two meals.

How delicious does that look!?

Served with broccoli, and you’ve got yourself a super satisfying and delicious 6 pt+ dinner.

Yum.

I ended up having the third serving of tofu for lunch again the day after, and that time I brought BBQ sauce to dip it in, and it was DELICIOUS. 3 meals out of 1 block of tofu that cost less than $2? Score!

What’s your favorite kind of salad dressing?

I love ginger dressing that you get at Japanese restaurants, but blue cheese is definitely one of my favorites. That said, I rarely if ever get it because its so calorie dense, but this version tastes the same and is JUST as good!

42 Comments on Crispy Buffalo Tofu w/Blue Cheese Dressing

  1. Gretchen @ Honey, I Shrunk the Gretchen!
    August 25, 2011 at 9:06 am (6 years ago)

    Holy frijole, you’re a GENIUS! I never, ever would have thought that simply mixing blue cheese crumbles (my fave) with greek yogurt (also my fave) could make for a simple sauce/dressing/whatever. I think this is actually going to be bad for me, because now I’m going to literally want to top everything with it. <3 <3 <3

    Reply
    • Beth
      August 25, 2011 at 2:19 pm (6 years ago)

      It’s SO good. Make sure you add a little water or it’s too thick, but otherwise, its fool proof!

      Reply
  2. Rachel
    August 25, 2011 at 9:14 am (6 years ago)

    Marie’s just came out with a new “yogurt” based dressing – three flavors….feta cheese, ranch and blue cheese. I bought the ranch last night, so I will let you know what I think. Nutrition facts are great for it.

    Reply
    • Beth
      August 25, 2011 at 2:20 pm (6 years ago)

      Ohh I’ll have to look for those!

      Reply
  3. Ashley @ Coffee Cake and Cardio
    August 25, 2011 at 9:24 am (6 years ago)

    That dinner looks amazing! I love buffalo and blue cheese, yummy!

    I love making balsamic dressing at home…. olive oil, balsamic, Dijon mustard, honey, spices… so good!

    Reply
    • Beth
      August 25, 2011 at 2:20 pm (6 years ago)

      Homemade dressing is the best for sure!

      Reply
  4. Holly @ The Runny Egg
    August 25, 2011 at 9:27 am (6 years ago)

    Blue cheese will always be my favorite dressing — I absolutely love it.

    I’m sending this link to Jason now — I used tofu last night and he got to see how I press it between towels with a huge stack of magazines on top to press out the liquid — the press looks so much easier.

    Reply
    • Beth
      August 25, 2011 at 2:21 pm (6 years ago)

      It is so easy and so CLEAN. You just pour off the liquid at the end, no mess. If you eat tofu with any regularity, I highly recommend it. Works like a charm!

      Reply
  5. Jennifer
    August 25, 2011 at 9:46 am (6 years ago)

    I’m so glad to read this tofu xpress review as I’ve been contemplating buying one. The last time I used paper towels and put cookbooks on top, well it still soaked through and got my cookbooks wet. Not cool!! When I read 1 hour I was a little bummed, but then I saw you put it in the fridge during work and I think that is a great idea, and will work well. I like to cut mine extra thin because I was worried the inside would still be spongy.

    I love blue cheese dressing, but on my daily salads I pretty much stick to oil + vinegar to get my oils in. A friend bought me a pineapple balsamic vinegar and it is SO good with oil on salads.

    Reply
    • Beth
      August 25, 2011 at 2:22 pm (6 years ago)

      Ugh how frustrating about your cookbooks! I almost always put it in the press before work, just this time I forgot until it was too late so I had to practice being patient. =)

      Reply
    • Sarah
      August 25, 2011 at 8:02 pm (6 years ago)

      Instead of using papertowels, if you use a dish cloth or kitchen towel, it typically won’t soak through!

      Reply
  6. Michel
    August 25, 2011 at 10:05 am (6 years ago)

    omg i think i am in love with the tofu express! Never knew it existed!

    Reply
    • Beth
      August 25, 2011 at 2:22 pm (6 years ago)

      Ha! I’m in love with it too! =)

      Reply
  7. Morgan @ Becoming Rooks
    August 25, 2011 at 10:12 am (6 years ago)

    I am a sucker for buffalo/blue cheese anything! Our current dinner favorite is cooking shrimp in Franks Buffalo Sauce (tastes like the real stuff w/o all the butter!) and serving it over greens/veg with fresh blue cheese crumbles and ranch I made with greek dressing. So simple but sooo tasty! I’ll definitely have to try making blue cheese, too!!

    Reply
    • Beth
      August 25, 2011 at 2:23 pm (6 years ago)

      Yum. That sounds awesome! I’ve never made buffalo shrimp before but it makes perfect sense.

      Reply
    • Beth
      August 25, 2011 at 2:24 pm (6 years ago)

      It is, I promise! =)

      Reply
  8. Lydia (@InhabitBeauty)
    August 25, 2011 at 10:19 am (6 years ago)

    That meal looks awesome. The gadget lover in me REALLY wants one of those Tofu XPress deals!

    I’ve never tried tofu, but I just might do it this weekend while The Husband is out of town. No way will he go for it.

    Reply
    • Lydia (@InhabitBeauty)
      August 25, 2011 at 10:19 am (6 years ago)

      That should say I’ve never tried COOKING tofu. Of course, I’ve eaten it before!

      Reply
      • Beth
        August 25, 2011 at 2:24 pm (6 years ago)

        This thing makes it SO easy to cook it right!

        Reply
  9. katie
    August 25, 2011 at 11:03 am (6 years ago)

    this looks amazing! i always make the giant stack of heavy things on my tofu. 🙂

    Reply
    • Beth
      August 25, 2011 at 2:25 pm (6 years ago)

      I used to do that, but it always made such a mess and was such a production! This thing is easy peasy.

      Reply
  10. Jenny
    August 25, 2011 at 11:48 am (6 years ago)

    Never tried tofu…it’s intimidating! LOL

    Favorite salad dressing is a toss up: I love me some full fat ranch dressing, either homemade (not by me) or Hidden Valley, and I love Italian dressing. I love the Fat Free Kraft Italian Dressing and Newman’s Own Family Recipe Italian. YUM!

    Reply
    • Beth
      August 25, 2011 at 2:26 pm (6 years ago)

      Mmmm hidden valley! I’ve heard you can mix the ranch mix into greek yogurt with a little water (same concept as this) and it tastes very similar to the real thing!

      Reply
      • Jenny
        August 25, 2011 at 4:12 pm (6 years ago)

        Ooo, I may have to try that! Thanks for the suggestion!

        Reply
  11. Danielle
    August 25, 2011 at 12:35 pm (6 years ago)

    That looks so good! Once your tofu is pressed, do you need to cook the whole block at once or do you wait to cook it as you use it?

    Reply
    • Beth
      August 25, 2011 at 2:27 pm (6 years ago)

      You can wait 3-4 days to cook the rest of it, but I usually cook it all at once so that it’s an easy meal for another time during the week. It reheats really well once it’s already cooked, but its up to you!

      Reply
  12. Holly
    August 25, 2011 at 1:01 pm (6 years ago)

    I’m not going to lie–I’m a little afraid of tofu. And soy in general. I ate a soy joy bar once and wanted to throw up my entire insides (IT WAS GROSS) so generally, I avoid all things blatantly soy. However, the past couple weeks I’ve been seeing a lot of recipes (like this one!) that look good and I’m really tempted to give it a try. What kind of tofu do you recommend I buy?

    Reply
    • Beth
      August 25, 2011 at 2:28 pm (6 years ago)

      Yuck! I hate those soy joy bars. I promise though when tofu is prepared correctly, the texture is really satisfying and it just tastes like whatever you cook it/dip it in!

      I usually buy the store brand at Whole Foods of firm or extra-firm. it’s usually $1.79. I’ve heard that Nasoya makes a good brand of Light Tofu where the whole block is only 200 calories, but I haven’t tried that kind yet! For something like this though, you want to make sure to go with firm or extra firm.

      Reply
  13. Heather
    August 25, 2011 at 1:14 pm (6 years ago)

    Looks yummy, I love anything Buffalo! And I’m a Ranch girl all the way.

    Reply
    • Beth
      August 25, 2011 at 2:29 pm (6 years ago)

      I love buffalo anything too! It’s funny becuase just using red hot tastes just as good to me, so I’m not sure why there’s the need to use an entire stick of butter when making it!

      Reply
      • Heather
        August 25, 2011 at 3:09 pm (6 years ago)

        I totally agree, the butter is just not necessary with Frank’s!

        Reply
  14. Ed
    August 25, 2011 at 1:53 pm (6 years ago)

    I’ve never pressed tofu because I’m pretty impatient and I want to use it right now. Then again, I also really enjoy tofu and will snack on it while I’m preparing it.

    For dipping, my preferred dressing is ranch! For salads, I like fruit vinaigrettes. My favorite way of making on is to put olive oil, balsamic vinegar, and a spoonful of jam/jelly/fruit preserves in a jar and shake it up. Super simple and you can make single servings really easily so you aren’t committed to an entire bottle of one kind of dressing.

    Reply
    • Beth
      August 25, 2011 at 2:29 pm (6 years ago)

      I never thought to use jam/jelly/fruit preserves in salad dressing before – what an awesome idea!!

      Reply
  15. Lauren
    August 25, 2011 at 6:49 pm (6 years ago)

    Oh yum! I adore buffalo tofu but the homemade blue cheese sauce is the clincher.

    Reply
  16. Sarah
    August 25, 2011 at 8:03 pm (6 years ago)

    I love ranch or honey mustard! Though I typically stick with a fat free balsamic vinegar from Whole Foods to keep the points+ down!

    Reply
  17. Hilary
    August 25, 2011 at 9:02 pm (6 years ago)

    Gotta admit, not a blue cheese girl…I go more for vinaigrettes, but that does look good. I need to get mOre creative and adventurous with tofu!

    Reply
  18. TracyP
    August 26, 2011 at 12:05 am (6 years ago)

    I love blue cheese dressing and can’t wait to try your version. I also have developed an appreciation for tofu and I believe success is all in the way it’s prepared.

    Reply
  19. dena b
    August 26, 2011 at 11:55 am (6 years ago)

    I bought the Tofu Xpress 2 months ago and have been using it non stop. I bake or grill my tofu and I’m amazed at how much flavor it absorbs once that liquid is pressed out!!! Best kitchen tool I own

    Reply
  20. Mandy
    August 26, 2011 at 6:45 pm (6 years ago)

    I tried tofu once without anything to flavor it – I was not sold for obvious reasons. Well, you inspired me to try it again! I’m trying to lose 100+ lbs with WW, and this seems so Point friendly that I had to jump on it. My love of buffalo chicken and blue cheese also sold me.
    Thank you so much for the step-by-step instructions. It turned out AWESOME! I cannot wait until my boyfriend gets home so he can try some. He already said on the phone “ew, tofu”. I might be hopeful he *doesn’t* like it so I have more left over since I made it all buffalo style. I can’t wait to experiment more with it. Any more recipes?

    Reply

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