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Spicy Buffalo Tofu Bowls with Celery Carrot Slaw & Herbed Ranch
2 or 4 Serving Dinner

Spicy Buffalo Tofu Bowls

with Celery Carrot Slaw & Herbed Ranch

Tags: Less Prep Gluten-Free High-Protein <600 Calories Nut-Free Chef's Choice Bone Health
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
560
FAT
25g
CARBOHYDRATES
58g
PROTEIN
28g


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INGREDIENTS

  1. ½ cup basmati rice
  2. 1 celery stalk, thinly sliced
  3. 4 oz coleslaw blend
  4. 2 tbsp apple cider vinegar
  5. 1 tsp turbinado sugar
  6. 0.5 oz fresh parsley, leaves and tender stems roughly chopped
  7. ¼ cup vegan ranch dressing
  8. 10 oz organic extra firm tofu, patted dry and cut into ½-inch cubes
  9. ¼ cup Buffalo sauce
  10. 1 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy
Tools: Large nonstick skillet, Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
560
FAT
25g
CARBOHYDRATES
58g
PROTEIN
28g


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INSTRUCTIONS

1
Cook the rice

Add basmati rice, 1 cup water, and a pinch of salt to a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 14 to 16 minutes. (4-serving meal: use 2 cups water).

2
Make the slaw and the herbed ranch

Add celery, coleslaw blend, apple cider vinegar, and turbinado sugar to a medium bowl and toss the celery carrot slaw. To a small bowl, add parsley and ranch dressing and stir the herbed ranch dressing.

3
Crisp the Buffalo tofu

Heat 1 tbsp vegetable oil in a 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. (4-serving meal: use 2 tbsp vegetable oil).

4
Serve

Divide the rice between bowls. Top with spicy Buffalo tofu and celery carrot slaw. Drizzle with herbed ranch dressing. Dig in!

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