Game Time! Vegan Buffalo Hot Wings - cooking recipe

Ingredients

16 finger sized chunks extra firm tofu, drained and pressed (or seitan, or tempeh, or gardein strips)
Batter
1 cup all-purpose flour
1/2 teaspoon fresh ground pepper (more if you like lots of pepper)
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup full fat coconut milk (235 ml)
vegetable oil (for frying)
Buffalo Sauce
1/2 cup nondairy butter, melted
2 -4 tablespoons hot sauce, depending on how spicy you like it (30-60 ml)
1 teaspoon garlic powder
salt
pepper
Cool Ranch Dipping Sauce
1 cup vegan mayonnaise (store bought or homemade-225 g)
1/2 cup nondairy sour cream (store bought or homemade-120 g)
1/2 teaspoon dried parsley (or 1-2 tbls. fresh parsley, chopped fine)
1/2 teaspoon dried dill (or 1 tbls. fresh dill, chopped fine)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper

Preparation

To make wings:
Cut tofu (or seitan, or tempeh, or gardein strips) into 16 \"chicken finger\" sized pieces.
Set up a breading station. In one shallow dish, mix together flour, pepper, paprika, oregano and basil.
In a seperate dish, place the coconut milk.
Double dredge one \"wing\" by first dipping it into the coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter.
Place in the hot oil and fry until golden, about 1 minute.
Transfer to a paper towel lined plate to absorb excess oil.
Repeat with remaining wings.
To make the Buffalo Sauce, melt butter and stir in hot sauce, garlic powder and salt and pepper.
Place fried wings in a bowl and pour Buffalo sauce all over wings.
Gently toss to coat.
To make Cool Ranch Dressing, mix all of the ingredients together until well incorporated. This makes about 1 1/2 cups dressing.
Store dressing in an airtight container for up to two weeks in the refrigerator.
Enjoy!