JordON's Buffalo Dip with Tofu Bleu Cheese
Why I Love This Recipe
This was the "5 Ingredient Challenge" recipe for Episode 5 of The Vegan Roadie in Indianapolis, IN.
This is a veg-tastic spin on a classic. It requires some vegan bleu cheese (separate recipe located in this e-cookbook) and Chickenless Chicken (choose your favorite brand!). You could also use seitan, tofu or tempeh...whatever floats your buffalo boat! I personally prefer some seitan or the Trader Joe's product called Chickenless Chicken.
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Ingredients You'll Need
1 8 oz container vegan cream cheese
1/2 cup hot sauce (I like "Franks Red Hot")
1 cup Chickenless Chicken (or seitan, tofu or tempeh)
1 cup vegan bleu cheese (separate recipe located in this e-cookbook)
Dippers of choice (carrots, celery, crackers, tortilla chips, etc.)
Mix your hot sauce with your Chickenless Chicken or seitan in a tupperware and let set for 30 minutes to marinate
Preheat Oven to 425 degrees
Melt the Vegan Cream Cheese in a small pot on medium heat for a few minutes
Add Chickenless Chick AND marinade to the melted Cream Cheese and mix
Transfer the mixture to an oven safe service dish, top with Vegan Bleu Cheese and bake at 425 for 20 minutes
TIP: If you don't have access to an oven, don't stress. Let the Vegan Bleu Cheese set out a bit to come closer to room temperature before topping your buffalo mixture with it. Easy breezy!