Description
Golden-brown crispy tofu paired with fresh crunchy vegetables and creamy cashew ranch dressing for the perfect summer meal.
Ingredients
Scale
- 1 block (500g) firm or extra firm tofu, drained
- 3 cups water
- 2 tablespoons salt
- 2 tablespoons avocado oil
- 2 tablespoons arrowroot powder
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon paprika
- Ground black pepper, to taste
- ¼ cup buffalo-style hot sauce
- 3 tablespoons raw cashew butter
- 1 clove garlic, finely grated
- ½ teaspoon nutritional yeast
- ¼ cup water
- 2 teaspoons lemon juice
- 2 teaspoons apple cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- Sea salt and black pepper, to taste
- 5 cups shredded cabbage
- 2 cups sliced kale
- 1 cup shredded carrots
- 2 celery sticks, thinly sliced
- Extra chives and dill for garnish
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper. Tear tofu into 2-inch pieces and place in medium bowl.
- Bring water and salt to boil in small saucepan. Pour over tofu pieces and let sit 5-10 minutes to draw out moisture.
- Drain tofu thoroughly and blot dry with paper towels. Toss with avocado oil, arrowroot powder, garlic powder, onion powder, and paprika.
- Spread coated tofu on prepared baking sheet with space between pieces. Bake 15 minutes, then stir and flip pieces.
- Bake another 15 minutes until golden brown and crispy. Add buffalo sauce directly to baking sheet and toss to coat.
- Bake additional 10 minutes until edges are dried and extra crispy. Remove from oven and set aside.
- Whisk together cashew butter, garlic, nutritional yeast, water, lemon juice, vinegar, mustard, maple syrup, herbs, salt, and pepper until smooth.
- Toss cabbage, kale, carrots, and celery with ranch dressing and salt. Top with crispy tofu and garnish with fresh herbs.
Notes
- Press tofu between paper towels under a heavy book for 30 minutes before brining for even crispier results
- Don’t skip the salt-water brine step as it’s crucial for removing moisture and adding flavor throughout the tofu
- Make sure tofu pieces don’t touch on the baking sheet to ensure even browning and maximum crispiness
- Store leftover components separately in the refrigerator for up to 3 days
- Reheat tofu in a 400°F oven for 5 minutes to restore crispiness before serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
Keywords: crispy tofu bowl, summer slaw recipe, vegan protein bowl, plant-based meal prep, cashew ranch dressing, healthy tofu recipes, crunchy vegetable salad, tofu summer bowl