Buffalo Tofu Power Bowl
Cos who doesn’t want a bitta sunshine for lunchy!??? How fun is food!? It just makes me so happy! And this combo is the HAPPIEST!!! Plant based protein packed, anti inflammatory magical, textural yayness, flavor packed bundle of joy! Let’s chase some sunshine today with my zingy power bowl!!
Equipment
- air fryer
Ingredients
Ingredients
- ½ cup red lentils cooked
- ½ cup pearl couscous cooked
- half orange bell pepper
- 1 carrot ribboned
- 1 cup Napa cabbage
- 8 oz tofu
- olive oil
- turmeric
- salt
- pepper
- garlic powder
Homed vegan buffalo sauce
- ⅓ cup vegan butter I used @earthbalance
- ⅓ cup hot sauce
- ¼ tsp garlic powder
- Salt to taste
Instructions
- For the sauce, melt vegan butter in a saucepan, add remaining ingredients and whisk until thoroughly combined and set aside.
- Cook lentils and couscous according to package instructions. Set aside the lentils and add 1 tsp olive oil, salt pepper and 1/4 tsp turmeric to the couscous and set aside.
- FOR the tofu, press (I have pressing tips in my highlights) and cut into triangles. Sprinkle tofu with garlic powder, salt pepper, a dash of turmeric and add to an air fryer. Spray with a little olive oil and air fry at 400 until crispy and golden.
- Ribbon the carrots with a veggie peeled and set aside, for the bell pepper, sear in a hot pan with a little olive oil until slightly charred. For the cabbage, add to the same pan used for bell peppers and stir fry with a sprinkle of turmeric and salt and pepper until wilted.
- Once all ingredients are made, assemble around your plate/bowl and serve with that yummy Buffalo dressing!! This one packs a punch!