Crispy Rock Tofu Bowl
Plant-Based rice and veggie bowl with crispy rock tofu.
Ingredients
Crispy Rock Tofu
- 1 block super firm tofu
- 1 tbsp oat flour (any flour works)
- 1 tbsp sesame oil
- ½ cup vegan mayo
- ¼ cup sweet chili sauce
- ½ tsp sriacha
- 1 tbsp maple syrup
- chopped chives, topping
Bowl
- 2 large carrots, peeled and diced
- 1 tbsp tamari, soy sauce, or coconut aminos
- 1 red bell pepper, diced
- 1 cucumber, peeled and diced
- ¼ purple cabbage, thinly sliced
- ½ cup rice
- sesame seeds, topping
- lotus chips, topping
Instructions
Crispy Rock Tofu
- Preheat air fryer or oven to 400 degrees. Chop tofu into cubes. Add to a bowl and toss with the oat flour and sesame oil.
- Air fry or bake tofu cubes for 25-30 minutes flipping once halfway through. They should be extremely crispy, but not burnt to a crisp.
- Add vegan mayo, sweet chili sauce, sriacha, and maple syrup to a bowl and mix to combine. Add more sriacha if you want is spicier.
- Wait until the rest of the bowl is done, then add the tofu to the bowl to coat in the vegan mayo mixture. Top with chopped chives.
Bowl
- Cook rice according to package. For each person, serve between 1/4 - 1/2 cup of cooked rice.
- Peel the carrots and cucumber - you can keep the skin on the cucumber if you want additional fiber. Chop the carrots, cucumber, purple cabbage, and red bell pepper.
- Sautee the red bell pepper and carrots in tamari (or soy sauce or coconut aminos) for 5-10 minutes.
- Arrange the rice, carrots and red bell pepper mix, cucumbers, and purple cabbage in a bowl along with the crispy rock tofu. Top with sesame seeds and lotus chips and enjoy!