Tangy Buffalo Tofu Bowl
Enjoy the satisfying crunch of crispy buffalo tofu paired with a rainbow of fresh veggies and a zesty sauce in this flavorful and hearty vegan bowl. Feed your cravings guilt-free with this protein-packed, spicy, and tangy delight that will leave you craving for more.
ingredients
- 1 block of firm tofu, drained and pressed
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup buffalo sauce
- 4 cups mixed greens
- 1 carrot, shredded
- ½ cucumber, sliced
- ½ cup cherry tomatoes, halved
- ½ cup celery, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup ranch dressing
- Fresh cilantro, for garnish (optional)
steps
- 1.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2.
Cut the pressed tofu into bite-sized cubes and set aside.
- 3.
In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
- 4.
Toss the tofu cubes in the flour mixture until coated evenly.
- 5.
Place the coated tofu cubes on the prepared baking sheet and bake for 25-30 minutes, or until crispy and browned.
- 6.
In a separate bowl, mix the buffalo sauce with the baked tofu until well-coated.
- 7.
In serving bowls, assemble the mixed greens, shredded carrot, cucumber slices, cherry tomatoes, celery, and red onion.
- 8.
Top the salad with the buffalo tofu and drizzle with ranch dressing.
- 9.
Garnish with fresh cilantro, if desired.
