Spicy Vegan Tofu Gratin with Avocado “Ranch” Sauce


Prep time: 45 mins, Cooking time: 20 mins, Difficulty: Medium, Pricing: $$

This is one of my all-time favorites. Like seriously, I could eat this almost every day! It’s the perfect composition of spicy tofu, soft potatoes and cheezy sauce. Mhhh so delicious!

Want to have some of that goodness on your dinner table tonight? Here’s what to do:



  • 3-4 russet potatoes (diced)
  • 450 grams tofu 1 onion
  • 1 garlic clove

Buffalo sauce:

  • ½ cup hot pepper sauce (we use Frank’s Red Hot)
  • ¼ cup vegan butter substitute
  • ¼ cup Ketchup
  • 1 tbsp Maple Syrup
  • 1 tsp garlic powder
  • 1/2 cup water (can substitute half of it for more hot sauce for extra heat)

Creamy avocado ranch sauce:

  • 1 ½ avocado
  • 1/3 cup chopped cucumber
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • A handful of fresh dill (chopped)
  • 1 tbsp extra virgin olive oil
  • ½ cup unsweetened almond milk
  • Salt and pepper to taste

Cashew cheese sauce*:

  • ½ cup raw cashews (soaked for at least 2h)
  • ½ cup unsweetened almond milk)
  • ¼ cup nutritional yeast flakes
  • 1 garlic clove
  • ¼ tsp mustard powder
  • ½ tsp chilli powder (optional)

*Can be replaced by store-bought vegan cheese such as daiya



This recipe can be a bit chaotic to make since it’s a lot to do at the same time, but it is definitely manageable with the proper preparation!

First, you should get the cashew cheese out of the way (if you’re using it). Simply put all the ingredients in a blender and blend on high speed until it is completely smooth and store in the fridge until you’re ready to use it.

After that, you should prepare the vegetables and tofu! Peel (or not, if you prefer them with skin) and dice the potatoes, chop the onion and garlic and scramble the tofu in a big mixing bowl with your hands. Alternatively, you can cut the tofu in cubes and put it in a blender or food processor if you’d rather have it finely scrambled. Once you’re done, preheat the oven at 450F and heat olive oil in a wok at medium-high heat and throw in the potatoes. The potatoes will take quite some time to cook so you can use this as an opportunity to prepare the buffalo (while stirring the potatoes every now and then)!

Melt the butter substitute in the microwave or on the stove and stir all the other ingredients of the sauce with it. Once the potatoes are cooked enough, you can put them at the bottom of your gratin container and wipe your wok or pan clean. Heat some more oil in the wok/pan over medium heat and throw in the chopped onion and garlic in. Let cook for around three minutes and add the scrambled tofu. Cook it for a few more minutes until you notice that the tofu is starting to roast a little bit and then add the buffalo sauce and mix it so that the tofu is completely covered. Let cook at low heat for 10 minutes.

Once the tofu is finished cooking, just put it over the potatoes and cover with the cashew sauce/store-bought cheese and place in the oven for 15 minutes. Then broil it for a few minutes.

While this is baking, you can make the avocado ranch by placing all the ingredients for it in a blender and blending it on high speed until it is smooth. Serve immediately and top with as much avocado sauce as you want as the recipe yields a bit more than what you need for the gratin (you can store the leftover in the fridge for 3-4 days, it is also great as a chips dip!).



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