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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: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
530
FAT
24g
CARBOHYDRATES
56g
PROTEIN
24g

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INGREDIENTS

  1. ½ cup jasmine rice
  2. 1 celery stalk, thinly sliced
  3. 1 carrot, peeled and grated
  4. 4 oz shredded green cabbage
  5. 2 tbsp apple cider vinegar
  6. 1 tsp turbinado sugar
  7. ¼ oz fresh parsley, leaves and tender stems roughly chopped
  8. ¼ cup vegan ranch salad dressing
  9. 14 oz organic extra firm tofu, drained and patted dry
  10. ¼ cup Buffalo sauce
  11. 1 tbsp + 1 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: soy
Tools: Medium saucepan with lid, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
40 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. (4-serving meal: use 2 cups water)

2
Make the slaw and the herbed ranch

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

3
Crisp the Buffalo tofu

Cut the tofu into ½-inch cubes. 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 and 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 cooked rice between bowls. Top with spicy Buffalo tofu and celery carrot slaw. Drizzle with herbed ranch dressing. Dig in!

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