Anyone who knows anything about me knows I love meat. LOVE IT. I have an almost shameful love of meat. However, many of you do not know that I do like myself a little tofu now and again (and I freakin’ love panko bread crumbs). So,  being that it’s football season and this is a healthy-eating town with loads of vegetarian peeps, this recipe seems perfect. (Thanks, @AshevilleRaised!)

Beer-battered Buffalo Tofu Skewers w/ Creamy Cucumber Sauce (via Rhymes With Vegan)
Serves 6-8

Buffalo Sauce
4 tbsp Earth Balance
¼ cup franks hot sauce

Creamy Cucumber Sauce
1 small cucumber – peeled, ½ chopped, ½ blended
1 cup vegenaise2 tbsp red wine vinegar
1 tbsp garlic powder
½ tbsp celery seed
¼ cup fresh chopped chives
salt and pepper

Beer Batter
1 cup brown rice flour
1 cup Brown Ale – enough to get the flour to a medium consistency, not too runny
1 tbsp Old Bay seasoning
1 tbsp paprika
½ tbsp garlic powder
salt and pepper

Tofu Skewers
1 large package of super firm tofu – excess water drained
2 cups panko breadcrumbs
2 cups rice flour
16 skewers
2 celery ribs, for garnish

In a small sauce pan, heat your earth balance on low to medium.  once melted, add your hot sauce and emulsify until combined.  set aside

In a medium mixing bowl, combine your creamy cucumber ingredients, doesn’t matter what order, and whisk gently together.  put in fridge to cool.

Heat your deep fryer to 375 degrees.

In a large mixing bowl combine your batter ingredients. whisk together until blended well.

Slice your tofu into 2 in x ½ in fingerlings.  roll each skewer into the flour, to the batter to the panko.  add 2 or 3 into the deep fryer and fry for 4-6 minutes, or until golden brown.  remove, drain and let cool.  do this until you have approximately 14-16 fingerlings.  once they are cooled, you can slide the skewer into them.

Serve with buffalo sauce on the side as well as the creamy cucumber sauce, celery sticks and of course, a cold beer.

Enjoy!