Today, I’m bringing you a recipe that’s perfect for anyone who loves bold flavors and a satisfying meal: Buffalo Tofu Bowls with Quinoa. This dish features crispy, spicy tofu tossed in tangy buffalo sauce, served over fluffy quinoa with fresh veggies. It’s a healthy, plant-based alternative to classic buffalo wings, and I promise, you won’t miss the meat!
The inspiration for this recipe comes from the love of buffalo sauce and the desire to create a meat-free option that’s still packed with flavor. By using tofu, we keep it light, while the quinoa and veggies add texture and nutrition.
Ready to make this bold and delicious bowl? Let’s gather our ingredients and get started!
Buffalo Tofu Bowls with Quinoa
Ingredients
For the Tofu
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 tbsp olive oil
- 1/4 cup cornstarch
- 1/4 cup buffalo sauce store-bought or homemade
- 1 tbsp melted vegan butter or regular butter optional
For the Quinoa
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 1/4 tsp salt
For the Bowls
- 1/2 cup shredded carrots
- 1/2 cup diced cucumber
- 1/2 avocado sliced
- 1/4 cup diced red onion
- 1/4 cup fresh cilantro chopped (optional)
- 2 tbsp ranch or blue cheese dressing vegan or regular
- Extra buffalo sauce for drizzling optional
Instructions
Prepare the Quinoa
- In a medium saucepan, bring the quinoa, water (or vegetable broth), and salt to a boil.
- Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Fluff with a fork and set aside.
Prepare the Tofu
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the pressed and cubed tofu with olive oil, cornstarch, and a pinch of salt until evenly coated.
- Spread the tofu cubes in a single layer on the baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
Toss the Tofu in Buffalo Sauce
- Once the tofu is crispy, remove it from the oven and toss it in the buffalo sauce (and melted butter if using) until well coated.
- Return to the oven for an additional 5 minutes to let the sauce bake onto the tofu.
Assemble the Bowls
- Divide the cooked quinoa among bowls.
- Top with the buffalo tofu, shredded carrots, diced cucumber, avocado slices, diced red onion, and fresh cilantro.
- Drizzle with ranch or blue cheese dressing and extra buffalo sauce if desired.
Serve and Enjoy
- Serve the bowls immediately, while the tofu is still crispy, and enjoy the bold, spicy flavors with the fresh veggies and creamy dressing.
Notes
- Pressing the tofu is key to getting it crispy, so don’t skip this step! You can use a tofu press or place the tofu between paper towels and press with a heavy object.
- For even more heat, add a dash of hot sauce or red pepper flakes to the buffalo sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or on the stovetop.
- Calories: 380
- Protein: 18g
- Fat: 20g
- Carbohydrates: 35g
- Fiber: 6g
- Sugar: 2g
Bringing It All Together:
So, there you have it – Buffalo Tofu Bowls with Quinoa, a plant-based and spicy dish that’s both healthy and satisfying. I hope you enjoy this recipe as much as I do. It’s a great way to enjoy bold buffalo flavors in a nutritious, meat-free meal. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
