I’m going to be honest – football is not my thing. Actually, I could do without sports entirely. But I am thankful the Super Bowl exists because it’s the perfect excuse to spend a lazy Sunday afternoon grazing on party snacks and sipping beer.
When it comes to Super Bowl food, I tend to gravitate towards salty, savory fare. But then again, don’t we all? There’s something so satisfying about diving into a plate of loaded sweet potato nachos or mini pizzas while watching some of the most athletic people in sports play the biggest game of their lives. #couchpotato.
In the spirit of keeping Super Bowl snacks a solid 10 on the savory scale, allow me to introduce our Vegan Buffalo ‘Chicken’ Dip. Yes, you read that right. This appetizer is a complete game changer (pun intended) in the world of vegan party foods. It harnesses all of the creamy, indulgent, buffalo sauce-flavored goodness you loved about the omnivorous version without an ounce of meat or dairy.
Just how did we pull it off? Jackfruit. Okay, and a few other ingredients. But the jackfruit is crucial for achieving that “pulled chicken” texture. When you go to the grocery store, it’s really important you buy the right kind of jackfruit. What you’re looking for won’t be in the produce section. It’s going to be in a can, and you’ll likely find it in the international aisle along with other Asian staples like rice noodles, coconut milk, and nori sheets. If you can’t find it at your regular supermarket, check an Asian grocery store if you have one in your city. Otherwise, Amazon has it.
Another note: Be sure you buy jackfruit in water or brine – not in syrup. Jackfruit in syrup is going to be super sweet and dessert-like, which is not what we’re going for here. If you’ve never cooked with jackfruit, be sure to watch our quick tutorial on how to prepare it. It’s a bit alien-like, but you’ll get the hang of it quickly!
If you like this recipe, check out our roundup on vegan jackfruit recipes that will blow your mind. Jackfruit is so versatile in plant-based cooking! We’re huge fans.
A final note: There’s no need to be super precise with how many ounces of tofu you use for the dip versus the ranch. If you eyeball it, use about ¾ of the tofu block for the dip and reserve the other ¼ of the block for the ranch.Print
- 1 20-oz. can jackfruit in water or brine, drained
- ¼ cup vegan ranch (recipe follows)
- 10 oz. extra-firm tofu
- ¾ cup water
- ¼ cup tapioca flour
- 2 tsp. lemon juice
- 3/4 tsp. garlic powder
- 1 tsp. salt
- ½ cup buffalo sauce
- 4 oz. extra-firm tofu, drained
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. black pepper
- ¼ tsp. salt
- ¼ tsp. dried dill
- 1 Tbsp. dried parsley
- 1 Tbsp. lemon juice
- Drain the jackfruit and rinse thoroughly with cold water. Transfer jackfruit pieces to a cutting board and slice off the tough core and remove the seeds. Add the fleshy, stringy part of the jackfruit to a mixing bowl and pull apart by hand. You should have 1 ¾ to 2 cups when you’re done. Blot with a few layers of paper towel to remove excess moisture and set aside.
- To make the vegan ranch, combine all of the ingredients in a food processor and blend until completely smooth. If needed, add more water a tablespoon at a time until the mixture is creamy. Measure out ¼ cup and set aside.
- Press the 10-oz. chunk of tofu with several layers of paper towel to remove as much water as possible. Then, break tofu into a few small pieces and add it to the bowl of a food processor, followed by the water, tapioca flour, lemon juice, garlic powder and salt. Blend until completely smooth.
- Preheat oven to 350F. Transfer the tofu mixture to a medium saucepan and stir constantly over medium-low heat. The cheese will begin to clump and eventually become gooey after 4-5 minutes. Add the jackfruit, buffalo sauce and ranch. Stir to combine and remove from heat.
- Pour dip into a 9-inch round baking dish or cast iron skillet. Bake until the top of the dip is golden and the edges are bubbly, 15-20 minutes.
- Remove the dip from the oven and stir. Transfer to a small, pre-heated crock-pot or a hot plate to keep the dip warm and gooey. Serve hot with pita chips, celery, or sliced baguette.