Spicy Buffalo Tofu Bowls

Add jasmine 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 the water is absorbed and grains are tender, 14 to 16 minutes.

Thinly slice the celery. Peel and grate the carrot. Roughly chop the parsley leaves. Drain tofu, pat dry, and cut into ½ inch cubes.

Add sliced celery, grated carrot, shredded cabbage, apple cider vinegar, and turbinado sugar to a medium bowl, and toss the celery carrot slaw. Add chopped parsley and ranch dressing to a small bowl and stir the herbed ranch dressing.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until lightly browned and crispy, 5 to 7 minutes. Reduce heat to low and add Buffalo sauce and a pinch of salt, and cook until sauce thickens, 2 to 3 minutes.

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