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Spicy Buffalo Tofu Bowls

with Summer Squash & Herbed Ranch

dinner

Grain Bowl Dinner American Nut-Free High-Protein Gluten-Free <600 Calories Quick and Easy Comfort Foods
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
550
FAT
23g
CARBOHYDRATES
57g
PROTEIN
29g

MAIN INGREDIENTS

  1. ½ cup jasmine rice
  2. 1 summer squash
  3. 1 celery stalk
  4. 2 radishes
  5. 1 lemon
  6. ¼ oz fresh parsley
  7. 10 oz Hodo® Organic Firm Tofu
  8. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  9. ¼ cup Buffalo sauce
  10. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the rice

Add the jasmine rice, 1 cup (2 cups) water, and a pinch of salt to a medium saucepan. Bring to a boil, cover, and reduce heat to low. Cook until the water is absorbed and rice is tender, 14 to 16 minutes.

2
Prepare the produce

Trim the summer squash(es) and thinly slice into half moons. Thinly slice the celery. Thinly slice the radishes. Halve and juice the lemon(s). Roughly chop the parsley leaves. Pat the tofu dry with a clean kitchen towel and cut into ½ inch cubes.

3
Prepare the toppings

Add the sliced celery, sliced radish, and lemon juice to a medium bowl and toss to combine. Add chopped parsley and ranch dressing to a small bowl and stir.

4
Crisp the Buffalo tofu

Heat 1 tbsp (2 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 the sauce thickens, 2 to 3 minutes. Transfer the spicy Buffalo tofu to a plate.

5
Cook the summer squash

Wipe the skillet clean and return to medium-high heat with 1 tsp (2 tsp) vegetable oil. Add sliced summer squash and a pinch of salt and pepper, and cook until lightly browned in places, 3 to 4 minutes.

6
Serve

Divide the cooked jasmine rice between bowls. Top with summer squash, spicy Buffalo tofu, and celery radish salad. Drizzle with herbed ranch dressing. Dig in!