Go Back
Print
#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com

VEGAN FIESTA BUFFALO TOFU BOWLS WITH TAHINI LIME CREMA

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 — 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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

BUFFALO TOFU

  • 1 package extra firm tofu
  • 1/2 tsp garlic powder
  • 1/2 tbsp no MSG seasoning salt
  • 1/3 cup Franks RedHot Buffalo Wing Sauce

VEGAN FIESTA BOWLS

  • 1 head Inspired Greens Red Butter Living Lettuce
  • 1 cup golden quinoa
  • 1 can black beans
  • 1 pint cherry tomatoes
  • 2 mini cucumbers or half a full sized cucumber
  • 1/2 cup pitted green olives
  • 1 cup baby arugula
  • Green onion

TAHINI LIME CREMA

  • 1/4 cup tahini
  • 1/4 cup water
  • Juice from 2 limes
  • 1/4 tsp Himalayan pink salt
  • 1/8 tsp freshly cracked pepper
  • 1/8 tsp cayenne pepper
  • 1 small garlic clove
  • 1 tsp 100% pure Canadian maple syrup
  • 1 tbsp apple cider vinegar

Instructions

  1. Start by preparing your golden quinoa as instructed on the package. Typically, it takes about 15 minutes to cook and we have some of work to do in the meantime!
  2. Get the Buffalo Tofu going by heating a large skillet over medium / high heat. Prep your tofu by removing it from the package and pressing the water out between a dish towel. Once the majority of the water has been extracted, cube the tofu into bite sized pieces.
  3. Add olive oil to your skillet, along with the cubed tofu. Toss with garlic powder and seasoning salt. Allow tofu cubes to cook for approximately 2 minutes per side, or until golden brown and crispy.
  4. Once tofu is cooked, turn the burner off. Add Franks RedHot Buffalo Wing Sauce to the pan, tossing the tofu to coat thoroughly. Set aside.
  5. Your quinoa should just about be ready! Meanwhile, start prepping the ingredients for the Vegan Fiesta Bowls. Remove the root from the Inspired Greens Red Butter Lettuce, wash the leaves. Halve cherry tomatoes, cut cucumbers into matchsticks, slice olives, chop green onions and rinse your black beans.
  6. While your quinoa is cooling, prepare the Tahini Lime Crema by combining all the ingredients in a Vitamix (or similar) and blending until smooth and creamy.
  7. Assemble your Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema by adding 1/2 a cup of quinoa to one side of your bowl, then add Inspired Greens to the other, along the perimeter. Build your bowls in a clockwise format, adding as much of each veggie as you like.
  8. Reserve a spot in the middle for your Buffalo Tofu. Top with some extra sauce from the skillet and a drizzle of Tahini Lime Crema.
  9. Garnish with arugula and green onions.

  10. Enjoy immediately!