Wedge Salads with Buffalo Tofu Croutons

Ingredients

• 1/3 c. Buffalo-style hot sauce (we used Frank’s), plus more for serving 
• 1 Tbsp. canola oil, plus more for greasing
• 1/2 tsp. honey
• 1 (14 oz.) package extra-firm tofu, patted dry, cut into 3/4-inch cubes 
• Kosher salt and pepper 
• 3 c. cornflakes, crushed 
• 3/4 c. sour cream
• 2 tsp. fresh lemon juice
• 2 Tbsp. milk 
• 1 1/2 oz. blue cheese, crumbled (about 1/3 cup)
• 1 rib celery, halved lengthwise and thinly sliced
• 1 scallion, thinly sliced
• 2 small heads iceberg lettuce, quartered and cored

Directions

1. Heat air fryer to 350°F. In large bowl, whisk together hot sauce, oil, and honey. Sprinkle tofu with 1/4 teaspoon salt, add to sauce, and gently toss to coat. Place half of cornflakes in shallow bowl, add half of tofu, and coat, pressing gently to adhere; discard any remaining cornflakes from bowl.
2. Brush air fryer basket with oil, then add coated tofu. Cook, shaking basket after 8 minutes, until golden brown and crispy, 12 to 14 minutes; transfer to plate. In last few minutes of cooking, repeat with remaining tofu and cornflakes. When second batch is done, top tofu with first batch and air-fry 2 minutes to reheat.
3. Meanwhile, in medium bowl, stir to combine sour cream, lemon juice, milk, 2 tablespoons blue cheese, and 1/4 teaspoon each salt and pepper. In second bowl, combine celery, scallion, and remaining blue cheese.
4. Serve iceberg wedges topped with celery relish, blue cheese dressing, and tofu croutons.