Vegan Buffalo Tofu Tot Skillet

• VEGAN BUFFALO TOFU TOT SKILLET
• 1 bag (32 oz.) frozen tater tots
• 2 packages (14 oz.) extra firm tofu, drained and pressed
• 2 tablespoons olive oil
• 3/4 cup non-dairy cheddar cheese
• 1/2 cup chopped green onions
• 1/2 cup chopped celery
• BUFFALO SAUCE
• 3/4 cup hot pepper sauce
• 1/2 cup vegan margarine
• 1 teaspoon garlic powder
• 1 tablespoon agave nectar
• 1/3 cup apple cider vinegar
• DAIRY-FREE AVOCADO RANCH
• 2 avocados
• 1/2 cup cucumber, peeled, seeded, and chopped
• 3/4 cup unsweetened non-dairy milk
• 2 tablespoons light olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped chives
• 1/4 cup chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced
• 1/2 tablespoon onion powder
• 1 teaspoon celery salt
• black pepper, to taste

1. Preheat oven to 425 degrees fahrenheit. Line a well-oiled cast-iron skillet with the tater tots to form a crust. Bake for 15 minutes, then set aside.
2. Chop the tofu into bite size cubes. Bring the light olive oil to medium-high heat in a large saute pan. Add the tofu and cook until it begins to turn golden brown. Remove from heat and pour the Buffalo Sauce into the cooked tofu.

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Taken from www.myrecipes.com/recipe/vegan-buffalo-tofu-tot-skillet (may not work)