Spicy Buffalo Tofu Bowls
with Celery Carrot Slaw & Herbed Ranch
INGREDIENTS
- ½ cup basmati rice
- 1 celery stalk, thinly sliced
- 4 oz coleslaw blend
- 2 tbsp apple cider vinegar
- 1 tsp turbinado sugar
- 0.5 oz fresh parsley, leaves and tender stems roughly chopped
- ¼ cup vegan ranch dressing
- 10 oz organic extra firm tofu, patted dry and cut into ½-inch cubes
- ¼ cup Buffalo sauce
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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).
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.
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).
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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