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Bang Bang Tofu Taco Bowl

Bang Bang Tofu Taco Bowl


Ingredients

for the tofu

  • 1 cup almonds, ground in a blender (do not ground down to a butter, some uneven/coarse pieces are fine)
  • 1/4 cup polenta
  • 1 TB nutritional yeast
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp salt
  • 2 TB Ener-G (or your favorite vegan egg substitute)
  • 1/2 cup water
  • 1 package firm tofu, cut into 1X1-inch cubes
  • cooking spray

for the tomatoes

  • 1 cup halved cherry tomatoes
  • 1 clove garlic, finely minced
  • pinch of sea salt
  • 1 tsp olive oil
  • a few dashes of coconut vinegar

for the bang bang sauce

  • 1/2 cup vegan mayo
  • 1/4 cup sweet chili sauce
  • 1 TB sriracha or sambal
  • juice of half a lime

to serve

  • 1/2 cup each of mandolined red and green cabbage
  • 1 avocado, cubed
  • 1 TB minced red onion
  • cilantro
  • pickled jalapenos
  • lime wedges

Instructions

for the tofu

  1. Preheat oven to 425.
  2. Combine the ground almonds, polenta, nooch, garlic and onion powders and salt together in a shallow baking dish.
  3. In a separate dish, whisk the Ener-G and water together.
  4. Dip the tofu cubes into the vegan egg wash, then coat in the almond mixture, ensuring even coverage and tapping off any extra.
  5. Place onto a greased baking sheet and spray all sides with the cooking spray. 
  6. Bake for 12-15 minutes, flipping when the bottoms are golden.
  7. Bake for an additional 5-10 minutes, or until golden all over, respraying as needed with the cooking spray. Remove from oven.

for the tomatoes

  1. Combine all ingredients in a small bowl and allow to marinate for 10 minutes.

for the bang bang sauce

  1. Combine all sauce ingredients, set aside.

to serve

  1. Distribute vegetables between two bowls. Top with tomatoes and tofu, with the bang bang sauce on the side.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes