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!
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.