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Flavorful Ranch Taco Party Bowl with Crispy Tofu Easy Recipe

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A quick and easy plant-based taco bowl featuring crispy ginger garlic tofu, fresh veggies, and a creamy ranch dressing. Perfect for potlucks, casual dinners, or family gatherings.

Ingredients

Scale
  • 14 oz (400 g) extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 2 tbsp cornstarch (gluten-free if needed)
  • 2 tbsp vegetable oil or avocado oil
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp dried parsley
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups cooked brown rice or quinoa
  • 1 cup black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • ½ cup corn kernels (fresh, canned, or frozen)
  • ½ cup shredded lettuce or cabbage
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Optional: sliced jalapeños
  • ½ cup vegan mayonnaise or regular mayo
  • ¼ cup unsweetened plant-based milk or dairy milk
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Optional: pinch of sugar or maple syrup

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15-20 minutes to remove excess moisture.
  2. In a bowl, combine soy sauce, grated ginger, and minced garlic. Toss the pressed tofu cubes gently in the marinade and let sit for 10 minutes.
  3. Mix dried dill, garlic powder, onion powder, smoked paprika, chili powder, dried parsley, salt, and black pepper in a small bowl to prepare the ranch seasoning.
  4. Sprinkle cornstarch over the marinated tofu cubes and toss gently until evenly coated.
  5. Heat vegetable oil in a skillet over medium-high heat. Add tofu cubes without crowding the pan and cook for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
  6. Whisk together mayo, plant-based milk, apple cider vinegar, Dijon mustard, salt, pepper, and optional sweetener until smooth to make the ranch dressing.
  7. Assemble the bowl starting with cooked brown rice or quinoa. Layer black beans, corn, cherry tomatoes, shredded lettuce or cabbage, and avocado.
  8. Top with crispy tofu cubes and drizzle with ranch dressing.
  9. Garnish with chopped cilantro and lime wedges. Add jalapeño slices if desired. Serve immediately.

Notes

Press tofu thoroughly before cooking for best crispiness. Do not overcrowd the pan to avoid steaming tofu. Whisk ranch dressing well to prevent separation. Store tofu separately from veggies and dressing for meal prep. Use tamari and gluten-free cornstarch for gluten-free version. Optional toppings and substitutions can customize the bowl.

Nutrition

Keywords: taco bowl, crispy tofu, ranch dressing, plant-based, vegan, gluten-free, quick dinner, healthy meal

Find it online: https://fuzzyforker.com/flavorful-ranch-taco-party-bowl-with-crispy-tofu-easy-recipe/