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

Spicy Buffalo Tofu Bowls

with Celery Carrot Slaw & Herbed Ranch

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
24g
CARBOHYDRATES
56g
PROTEIN
24g

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INGREDIENTS

  1. ½ cup jasmine rice
  2. 1 celery stalk
  3. 1 carrot
  4. ¼ oz fresh parsley
  5. 14 oz organic extra firm tofu
  6. 4 oz shredded green cabbage
  7. 2 tbsp apple cider vinegar
  8. 1 tsp turbinado sugar
  9. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  10. ¼ cup Buffalo sauce
  11. 1 tbsp + 1 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy
Tools: Large nonstick skillet, Medium saucepan with lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
24g
CARBOHYDRATES
56g
PROTEIN
24g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the rice

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.

2
Prepare the produce

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

3
Make the slaw and the herbed ranch

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.

4
Crisp the Buffalo tofu

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.

5
Serve

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

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