Rainbow Veggie Tofu Bowl
A filling veggie tofu bowl full of flavor
Ingredients
- 1 package tofu
- 2-4 Tbsp oil of choice, divided
- 1 tsp salt
- 1 tsp garlic salt
- 1/2 tsp onion powder
- 1 medium red onion, cut in half and sliced to crescent moon shapes
- 1 Tbsp coconut aminos or tamari
- 2 large carrots, chopped, julienned or shredded (however you like them)
- 1 large avocado, cubed or sliced
- 1/4 small red cabbage, shredded
- 1/2 cup cilantro, chopped
Sauce
- 3/4 cup smooth peanut butter
- 2-3 Tbsp coconut aminos
- 2 Tbsp dark brown sugar or coconut sugar
- 1/2 lime juice
- 1 clove garlic, minced
- 1 tsp apple cider vinegar
- 1 small piece ginger, about the size of your thumb nail
- 1/4 tsp crushed chili flakes
- 1/4 cup hot water
Instructions
For the bowl
- Press the tofu, if you don't have a tofu press simply sandwich the tofu between two plastic cutting boards. Put a kitchen towel under the bottom cutting board to catch the liquid and then place a few cookbooks on the top cutting board. Press the tofu for 15 minutes.
- In a medium bowl mix 1 Tbsp oil, salt, garlic salt and onion powder, set aside.
- Once tofu is pressed, cut it into cubes (see photos), and put in the bowl with oil and salts mixture and mix well so all sides of the tofu are covered. Let it sit at least 10-15 minutes, the longer it marinates the more flavor it will absorb.
- To cook the tofu either preheat a pan on medium high with 1 Tbsp oil or cook in an air fryer. If using a pan after it's preheated, add tofu and flip every 3-4 minute until golden brown on each side, adding oil as needed. I prefer using an air fryer because it requires less oil, the tofu is evenly cooked and crispy on all sides and I only have to flip it once. Check your air fryer recipe book for specific recommendations, I cook mine at 400 degrees for 15 minutes, flipping halfway through.
- While tofu is cooking, heat a large fry pan on medium high and add 1 Tbsp oil. Add onions and a pinch of salt. Occasionally stir, turn the heat down if they start to brown too quickly. Once the onions start to turn translucent add coconut aminos and cook another 3-4 minutes. They should be a nice dark brown.
- Once the tofu and onions are cooked, divide them and the remaining ingredients into bowls, top with sauce and enjoy.
For the sauce
- Blend all ingredients together, except water
- Once everything is combined and smooth, add water 1 Tbsp at a time until you reach desired thickness of sauce. Taste and adjust as desired.