Buffalo Tofu Bowls
These Buffalo tofu bowls are loaded with crispy baked tofu, roasted cauliflower, and classic Buffalo flavor, all balanced with cool, crunchy veggies and creamy dressing.
Servings: 4
Ingredients
For Tofu:
- 1 block extra-firm tofu (14 to 16 ounces)
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For Cauliflower:
- 1 head cauliflower (small head, about 24 ounces)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For Buffalo Sauce:
- ⅓ cup hot sauce (like Frank’s RedHot)
- 1 tablespoon unsalted butter (melted)
- 1 teaspoon apple cider vinegar
For Bowls:
- 2 cups cooked rice (or another cooked grain such as quinoa, farro, and so on)
- 2 cups finely chopped or shredded romaine lettuce
- ½ cup shredded carrots
- ½ cup very thinly sliced celery (1 small stalk)
- ¼ cup sliced green onions (1 green onion)
- ½ cup crumbled blue cheese (optional)
- ½ cup ranch or blue cheese dressing
Instructions
- Wrap tofu in a clean lint-free towel and press for 30 minutes under a heavy skillet, or use a tofu press.1 block extra-firm tofu
- If you need to cook rice for the bowls, get that started before baking the tofu.
- Preheat oven to 425°F. Spray a rimmed sheet pan generously with olive oil or nonstick cooking spray or line with parchment paper (I prefer parchment for baked tofu recipes as it tends to stick).
- After the tofu is pressed, cut it into ½-inch cubes. Rinse cauliflower and shake off excess water. Cut it into small bite-sized florets. You should have about 6 cups.1 head cauliflower
- In a large bowl, toss tofu with oil until coated. Sprinkle with cornstarch, salt, and pepper; toss to coat. Place on prepared pan, arranging in a single layer, sides not touching (as much as possible) on one third of the pan.1 tablespoon olive oil, 2 tablespoons cornstarch, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In the same bowl, stir together olive oil, garlic powder, salt, and pepper. Add the cauliflower to the bowl, toss until coated. Add to the other side of the prepared pan.1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Roast for 30 to 35 minutes, or until cauliflower is golden and tofu is crispy on the edges.
- Meanwhile, in a small bowl, stir together hot sauce, melted butter, and vinegar to make Buffalo sauce. Pour the sauce over tofu and cauliflower on the sheet pan, and toss to coat.⅓ cup hot sauce, 1 tablespoon unsalted butter, 1 teaspoon apple cider vinegar
- Spoon cooked rice into bowls. Add tofu and cauliflower mixture, shredded lettuce, carrots, and celery.2 cups cooked rice, 2 cups finely chopped or shredded romaine lettuce, ½ cup shredded carrots, ½ cup very thinly sliced celery
- Garnish with sliced green onions and blue cheese, if using. Drizzle with ranch, blue cheese dressing, or additional hot sauce.¼ cup sliced green onions, ½ cup ranch or blue cheese dressing, ½ cup crumbled blue cheese
Notes
- Homemade dressing: It's easy to make your own dressing! Try my healthy ranch dressing or blue cheese dressing.
- Make it vegan: Use vegan butter and dairy-free ranch to keep it fully plant-based.
- Delicious additions: Add avocado or sliced cucumber for a cooling element.
- Storage & reheating: If you're making this ahead for meal prep, refrigerate the tofu/cauliflower mixture in a covered container (allow it to cool completely first so it doesn't get soggy). It will keep for up to 4 days. To reheat, I recommend using a dry skillet on the stove or your air fryer to crisp it back up. You can microwave it but the texture won't be as good.
Nutrition
Calories: 424kcal | Carbohydrates: 37g | Protein: 12g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 1489mg | Potassium: 596mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4971IU | Vitamin C: 50mg | Calcium: 89mg | Iron: 2mg
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