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Rainbow Tofu Bowl with Creamy Cilantro Ranch

Get ready to ride the rainbow with this delicious and nutritious Rainbow Tofu Bowl with Creamy Cilantro Ranch! This vibrant bowl features crispy tofu, a medley of colorful vegetables, and a dreamy, creamy cilantro ranch dressing. Perfect for a healthy lunch or dinner, this bowl is easy to make, packed with plant-based protein, and bursting with flavor. Let’s dive into this beautiful bowl of goodness!

Are you ready to brighten up your meal times with a burst of colors and flavors? This Rainbow Tofu Bowl with Creamy Cilantro Ranch is just what you need. Packed with crispy tofu, a variety of fresh, colorful veggies, and topped with a creamy cilantro ranch dressing, this bowl is a true celebration of plant-based goodness. Whether you’re looking for a nutritious lunch or a satisfying dinner, this recipe is sure to become a favorite.

Rainbow Tofu Bowl with Creamy Cilantro Ranch Ingredients

  • Extra Firm Tofu: My absolute FAVORITE plant protein. Tofu is versatile, rich in minerals and vitamins, and packed with protein. Extra firm tofu has a meatier texture and holds firm when cooking, making it perfect for this recipe.
  • Avocado Oil: Used to drizzle over the tofu for air frying, adding healthy fats and a rich flavor.
  • Garlic Powder & Onion Powder: These spices add a depth of flavor to the tofu, making it even more delicious.
  • Rice: A staple base for the bowl, you can use any leftover rice or grain you have on hand.
  • Iceberg Lettuce: Adds a refreshing crunch and is the perfect backdrop for the other colorful veggies.
  • Yellow Bell Pepper: Brings a sweet crunch and a burst of color, rich in vitamin C.
  • Tomatoes: Diced for juiciness and an extra pop of color.
  • Purple Cabbage: Finely sliced for a beautiful purple hue and a crunchy texture, rich in vitamins and fiber.
  • Rainbow Carrots: Cut into thin strips for a variety of colors and a sweet, earthy flavor.
  • Asparagus: Quickly blanched for a vibrant green color and a tender texture.
  • Salt and Pepper: To taste, enhancing all the flavors in the bowl.

Cilantro Ranch Salad Dressing Ingredients

  • Vegan Mayo: The creamy base for our dressing.
  • Plant-Based Milk: Thins the dressing to the perfect consistency, adding a smooth texture.
  • Apple Cider Vinegar: Adds a tangy flavor and helps balance the richness of the mayo.
  • Crushed Garlic: Introduces a bold, savory note to the dressing.
  • Dried Parsley & Dill: These herbs add a fresh, aromatic flavor to the dressing.
  • Onion Powder: Adds a subtle, savory depth of flavor.
  • Fresh Cilantro: Chopped and added for a burst of fresh, herbal flavor.
  • Salt and Pepper: To taste, ensuring the dressing is perfectly seasoned

How to Make This Rainbow Tofu Bowl with Creamy Cilantro Ranch

In a bowl, combine all the dressing ingredients—vegan mayo, plant-based milk, apple cider vinegar, crushed garlic, dried parsley, dried dill, onion powder, fresh cilantro, salt, and pepper. Whisk until thoroughly combined and set aside. Prepare your rice according to the package instructions or use any leftover rice or grain you have on hand.

Quickly blanch your asparagus in salted boiling water for about 30 seconds, then refresh them in ice water to maintain their vibrant green color. Next you’ll want to  slice and press the tofu to remove excess moisture. Drizzle with a little avocado oil, sprinkle with garlic powder, onion powder, and a pinch of salt. Air fry at 400°F until crispy. Once cooked, cut into bite-sized cubes.

In a large bowl, combine the cooked rice, iceberg lettuce, yellow bell pepper, tomatoes, purple cabbage, rainbow carrots, and blanched asparagus. Top with the crispy tofu cubes. Drizzle the creamy cilantro ranch dressing over the salad. Garnish with an avocado rose if desired. Enjoy your colorful, nutritious, and delicious rainbow tofu bowl!

Why You’re Going to LOVE this Creamy Cilantro Ranch Dressing

You’re going to LOVE this creamy cilantro ranch dressing because it’s a flavor bomb! It’s rich, creamy, and bursting with fresh, herby flavors. Making your own dressing is not only satisfying, but it also ensures you’re avoiding any nasty additives. Plus, you can tailor it to your own taste preferences. This dressing pairs perfectly with most salads and can be stored in the fridge for future use.

Other Amazing Summer Salads

Vegan Summer Herb Potato Salad

Crunchy Asian Carrot Salad

My Un-Beet-Eivable Quinoa Salad

Picture of Meet Claire

Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

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Rainbow Tofu Bowl with Creamy Cilantro Ranch

ALWAYS eating that rainbow. It’s my mantra, my cooking choice and my way of life!I created this delicious and nutritious rainbow bowl with just a few staple ingredients and surrounded by a rainbow. With a dreamy creamy vegan cilantro ranch this is the ultimate meal!
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course, Salad
Cuisine Vegan
Servings 2

Equipment

  • air fryer

Ingredients
  

Salad Ingredients

  • 8 oz extra firm tofu
  • drizzle avocado oil
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 ½ cups rice
  • 2 cups iceberg lettuce
  • ¾ cup yellow bell pepper sliced
  • ¾ cup tomatoes diced
  • ¾ cup purple cabbage sliced finely
  • ¾ cup rainbow carrots cut into thin strips
  • small bunch of asparagus
  • salt and pepper to taste

Cilantro Ranch Salad Dressing Ingredients

  • 1 ½ cup vegan mayo
  • ¼ - ½ cup plant based milk
  • 1 ½ tsp apple cider vinegar
  • 3 cloves garlic crushed
  • ½ tbsp dried parsley
  • 1 tsp dried dill
  • 1 tsp onion powder
  • 1 tbsp fresh cilantro
  • salt and pepper to taste

Instructions
 

  • FOR the dressing, simply combine all ingredients into a bowl and whisk until thoroughly combined. And set aside.
  • Next, cook your rice according to package instructions. (Or sub for any leftover rice or grain)
  • FOR the Asparagus simply quick blanch in salted boiling water for 3O secs or so then refresh them in ice water to get that beautiful vibrant green.
  • FOR the tofu, slice then press( I have pressing instructions in my highlights) the drizzle with a little olive oil, sprinkle with garlic and onion powder and a lil salt and air fry at 400 until crispy. Once cooked, cut into bite sized cubes.
  • To assemble, just add all your ingredients into your bowl. Top with an AVO rose and serve with that beautiful creamy ranch! So simple so bright. So NUTRITIOUS. Always eating the rainbow.
Keyword air fryer, dairy free, easy salad, gluten free, meal prep, plant based, rainbow salad, vegan salad dressing

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Picture of Meet Claire

Meet Claire

Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant based meals.

This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!

Let's get social!

Search

Most Recent Recipes

Subscribe for more!

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