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
- Preheat oven to 425.
- Combine the ground almonds, polenta, nooch, garlic and onion powders and salt together in a shallow baking dish.
- In a separate dish, whisk the Ener-G and water together.
- Dip the tofu cubes into the vegan egg wash, then coat in the almond mixture, ensuring even coverage and tapping off any extra.
- Place onto a greased baking sheet and spray all sides with the cooking spray.
- Bake for 12-15 minutes, flipping when the bottoms are golden.
- 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
- Combine all ingredients in a small bowl and allow to marinate for 10 minutes.
for the bang bang sauce
- Combine all sauce ingredients, set aside.
to serve
- 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
- Category: Lunch, Dinner
- Method: Baked, Marinated
- Cuisine: American