1 lb. extra-firm tofu 2 tbsp olive oil 1/2 tsp sea salt 1/4 tsp smoked paprika (can use regular paprika instead) 2 tbsp Earth Balance butter 1/4 cup Frank’s Red Hot Original Hot Cayenne Pepper Sauce Preheat the oven to 450 degrees. Slice the tofu in rectangular slabs about 1/2″ thick. Slice each slab into smaller sticks of tofu. Place on a metal baking sheet with sides. Brush 1 tbsp olive oil over the tofu sticks. Sprinkle with 1/4 tsp sea salt and 1/8 tsp smoked paprika. With a pair of tongs, gently turn the tofu over and brush on the remaining olive oil, sea salt, and smoked paprika. Place in oven and roast for 15 minutes. Remove from the oven and gently but firmly use a spatula to loosen the tofu sticks and turn them over to roast for another 15 minutes. Meanwhile, melt the Earth Balance in a saute pan that will be large enough to hold all of the tofu sticks after they’ve roasted in the oven. When melted, add the hot pepper sauce and stir to combine. Add the roasted tofu sticks and toss to thoroughly coat the sticks with the sauce. Serve with carrot sticks, celery sticks, and ranch dressing. Dairy Free Ranch Dressing 1/4 cup soy milk 1/4 cup Vegenaise or other vegan mayonnaise 2 tsp fresh lemon juice 1 tsp dijon mustard 1 clove minced garlic 1 tbsp freshly chopped parsley 1/4 tsp celery seed 1/4 tsp sea salt freshly ground pepper to taste Combine all of the ingredients and whisk until thoroughly combined. Chill until ready to use.