Over the past few months I’ve picked up a lot more packs of tofu to store in the fridge since it tends to have a longer shelf life compared to fresh poultry or fish. Plus, it’s a pretty nutritious plant-based source of protein that takes on any flavor you add to it – so it’s versatile! 

One of my favorite ways to use it up? Making this crispy baked buffalo tofu bites as part of my meal prep. So good with roasted veggies, in pasta (hi mac + cheese!) , or on top of a salad! 

I used these chickpea crumbs as the breading since it was what was in my pantry (love that they add extra protein + fiber from the chickpeas), but feel free to sub in panko or regular breadcrumbs (I’ve tried both and they all work!) 

The hardest part about prepping tofu is making sure you drain it well beforehand – that’s how the tofu stays crispy and not soggy. The best way to do this is to wrap it in a towel, place it on a plate, and put heavy objects over it (think books, a cast iron skillet, etc.). Drain for 20 mins or so and you can start any recipe that calls for tofu with it.