Wait I’m confused… what season is it? Watermelon is still front and centre at my local grocer and yet it’s snowing (oh, how I wish I was kidding). As I edit this post, I’m enjoying a glass of crisp rosé in a poncho and fuzzy slippers — and I finally have to cave and turn the heat on! While the weather in Calgary has been less than desirable, late summer harvest has been kind to us with local tomatoes, cucumbers and lettuces popping up everywhere — and I’m taking full advantage. If you, too are in the mood for some healthy comfort food to weather the storm, you’ve come to the right place! Today I’m elated to continue my partnership with Inspired Greens and bring you my Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema — the meal that kept us nourished during our paint-a-thon this summer. I literally came up with this recipe by throwing what we had on hand into a big salad bowl, mixing it up and serving it. Upon first bite, I knew I’d be publishing it — after all, unusual circumstances typically lead to some of my most inventive recipe ideas!
My Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema are a healthy, plant based, 30-minute meal alternative to the pub food that my delicate stomach can absolutely not handle anymore. Seriously though — if chicken wings, a plate of loaded nachos and a burrito had a vegan love child, this would be it! These festive, protein rich bowls are brimming with Alberta grown, seasonal produce including Inspired Greens Red Butter Lettuce — remixed with JustineCelina kitchen staples like quinoa, black beans, olives, Buffalo Tofu (a completely addictive, plant based alternative to hot wings!) and Tahini Lime Crema — a versatile sauce we always have in our fridge that’s good on just about anything. This, my friends, is the ultimate vegan comfort food with a fresh, early autumn spin!
