Spicy Buffalo Tofu Bowls
celery carrot slaw, herbed ranch
All the flavor of a classic buffalo wing, but made plant-based. Crispy tofu is tossed in a fiery, tangy buffalo sauce and served over fragrant basmati rice. This bowl features a cool, crunchy celery and carrot slaw and is finished with a drizzle of refreshing herbed ranch.
Nutrition (per serving)
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INGREDIENTS
- 1/2 cup white basmati rice
- 1 celery stalk, thinly sliced
- 4 oz coleslaw blend
- 2 tbsp apple cider vinegar
- 1 tsp turbinado sugar
- 0.5 oz parsley, leaves and tender stems roughly chopped
- 1/4 cup vegan ranch dressing
- 10 oz extra firm non-GMO tofu, patted dry and cut into 1/2-inch cubes
- 1/4 cup Buffalo hot sauce
- 1 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Combine basmati rice, 1 cup water, and a pinch of salt to medium saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes.
Combine celery, coleslaw blend, vinegar, and turbinado sugar in medium bowl and toss celery carrot slaw. Stir to combine parsley and ranch dressing in small bowl.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook until lightly browned and crispy, 5 to 7 minutes. Reduce heat to low, add Buffalo sauce and a pinch of salt, and cook until sauce thickens, 2 to 3 minutes.
Divide rice between bowls. Top with spicy Buffalo tofu and celery carrot slaw. Drizzle with herbed ranch dressing. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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