Buffalo lovers, this one is for you! A tangy and spicy yet creamy and balanced vegan buffalo sauce drizzled over brown rice, sautéed garlicky kale, shredded carrots, seared tofu and pinto beans. Let's dig in!
We recently drove cross-country and after seeing nothing but fields for 5+ hours we finally arrived in Nashville, absolutely starving. The Wild Cow has a "Buffalo Beans and Greens" dish that satisfied every square inch of my hunger. I thought about recreating it within my first bite, it was that good.
The Wild Cow uses a homemade buffalo sauce, but if there's a stellar product on the market, I will always save us the time and fill you in on it. I'm here to spill the beans on an incredible buffalo sauce (that actually tastes like a complex buffalo sauce and not just hot sauce). Paired with greens, grains, and beans? Yum. It is a crave-worthy combination that is on repeat in my house. I hope you love it too, let me know your thoughts in the comment section below or DM me on Instagram.
Love vegan grain bowls? Here are a few of my other favorites:
- Easy Vegan Quinoa Bowl with Tahini Dressing
- Vegan Pesto Rice Bowl
- Quinoa Mediterranean Bowls with Roasted Red Pepper Sauce
- Savory Quinoa Breakfast Bowl (Vegan)
Dessert on the brain? Check out these peanut butter cups or this bark.
Jump to:
Ingredients to make a buffalo grain bowl
- Primal Kitchen no dairy buffalo sauce (available directly through their website, Whole Foods, Thrive Market, & Amazon)
- Extra-firm tofu
- Pinto beans
- Chopped kale
- Shredded carrots
- Avocado oil
- Garlic granules and salt
Scroll to the recipe card below for exact measurements and detailed step-by-step directions.
How to make buffalo tofu
- Press tofu for 10-15 minutes
- Cube tofu into desired bite-sized pieces
- Add buffalo sauce and tofu pieces to a bowl, gently toss or stir until tofu is coated
- Marinate for 15-30 minutes in the fridge
- Remove from fridge and add to a warm skillet or grill pan
- Sear for 3-4 minutes on each side or until tofu is charred to your liking
How to press tofu
- Remove tofu from its packaging
- Place tofu on an absorbent dish cloth (folded in half and then in half again)
- Add another absorbent dishcloth on top of the tofu (also folded)
- Place a heavy book or cast iron pan onto the dishcloth
- Let it sit for 10-15 minutes
- Remove the heavy object, pop the dishcloths into the laundry, and cube the tofu to the desired shape.
Why do we need to press the tofu? Tofu is stored in water to keep it fresh. Pressing the tofu helps to get rid of the extra water that it has absorbed. It also helps to prepare the tofu to absorb any marinade or sauce.
You can also use paper towels to absorb the water. I prefer dish towels as I find them more absorbent and can just throw them in the wash afterward.
FAQ about vegan buffalo sauce & grain bowls
The base is a grain (brown rice, forbidden black rice, quinoa, chickpea rice, etc.), topped with protein (legumes, beans, tofu, etc.), veggies of choice, and a sauce. Perfect for on-the-go quick meals.
Yes! Store items separately for best results. Use leftovers in salads, wraps, sandwiches, etc. No boring leftovers here!
Most buffalo sauces used in restaurants and at grocery stores include butter, egg yolk, or honey. However, there are a few store-bought options that are vegan (see below). Additionally, you can add plant butter to your favorite hot sauce for an easy buffalo sauce at home.
Tessemae's All Natural Buffalo Sauce, Primal Kitchen No Dairy Buffalo Sauce, Noble Made by The New Primal, and Frank's Red Hot Sauce are all vegan options.
My favorite? Primal Kitchen's no-dairy buffalo sauce (certified vegan and gluten-free). A simple ingredient list is a necessity for me when looking for anything prepackaged and this sauce wins in this category. It's also incredibly delicious.
The homemade recipes calling for hot sauce and vegan butter just taste like hot sauce to me. Primal Kitchen changed the game for buffalo sauce. It is just *chef's kiss.* A blend of cayenne pepper sauce (aged red cayenne peppers, distilled vinegar, salt, garlic), organic cashew butter, avocado oil, organic garlic powder, and organic paprika. It's creamy with a tangy kick. Honestly, I'm slightly obsessed with it.
Substitutions and other ideas for a vegan buffalo grain bowl
Pinto beans; the combination with the buffalo sauce is out of this world, but feel free to use black beans or chickpeas instead.
Brown rice: substitute with quinoa, forbidden rice, or chickpea rice.
Additional topping ideas; pumpkin seeds, hemp seeds, green olives, sliced avocado, pickles, sauerkraut, vegan blue cheese, and/or a vegan ranch.
Want a spicier bowl? Add sliced jalapeños or banana peppers, a sprinkle of red pepper flakes, or a dash of cayenne pepper.
Make it a salad: add ingredients over mixed greens and spinach, top with some of the topping ideas above and drizzle with extra buffalo sauce or a bit of avocado oil and spritz of lime juice.
Make it a wrap: mash an avocado into your favorite wrap or tortilla and then add the bowl ingredients. Spice it up with some of the topping ideas suggested above.
Tips
A cast iron grill pan or griddle is recommended for searing the tofu. A typical skillet also works, the tofu won't be as charred, but it will be just as delicious.
If you want a crunchy tofu, bake the pressed tofu for 20-30 minutes at 400 degrees or until it's golden brown. Remove from oven and immediately coat with buffalo sauce. Let it sit for 5-10 minutes and then add the desired amount to the rice bowl.
Storage
Store ingredients separately for 2-4 days in the fridge. If taking the grain bowl on-the-go, put everything together the morning of and put extra buffalo sauce in a separate container to drizzle over the bowl before eating.
📋 Recipe
Vegan Buffalo Tofu Grain Bowl
Equipment
- heavy book or cast iron pan to press the tofu + two dish cloths
- skillet
- grill pan (or another skillet)
- measuring cups and spoons
Ingredients
Buffalo Tofu
- 1 block extra firm tofu, pressed
- ¼ cup Primal Kitchen vegan buffalo sauce
Grain Bowl
- 1 cup cooked brown rice
- 15 oz pinto beans, drained and rinsed
Garlicky Kale & Carrots
- 1 cup shredded carrots
- 4 heaping cups chopped kale
- 1 tablespoon avocado oil
- ¼ teaspoon salt
- ½ heaping teaspoon garlic granules or 1 clove minced
Instructions
- Pepare the brown rice according to package instructions (or grain of choice)
- While the rice cooks, remove tofu from packaging, drain, and press for 10-15 minutes. *if you need help on pressing, check out the "pressing tofu" section of the blog post
- Drain and rinse pinto beans, set aside.*store in a pyrex bowl with cover to easily grab from the fridge for leftovers throughout the week
- Remove tofu from press and cube into bite-sized pieces
- Add cubed tofu and buffalo sauce to a bowl and toss together until tofu pieces are coated. Place into the fridge for 15-30 minutes.
- While the tofu marinates, chop kale and shred carrots *Short on time? Grab pre-chopped and shredded veggies from the grocery store
- Warm a skillet over medium heat and add avocado oil. Add kale and carrots. Stir and let cook for 1-2 minutes. Then, add garlic and salt. Stir again and cook for another 2 minutes or until the kale has wilted (aka looks soft).
- Remove kale and carrots from heat but leave in the pan to keep it warm.
- Grab your grill pan (or another skillet) and warm to a medium heat. Add tofu and sear for 3-4 minutes or until charred to your liking on each side. *If you are like me and you do not have the patience to turn each piece of tofu indivudally, leave the tofu undisturbed for 3-4 minutes and then shake the pan and repeat.
- Assemble the grain bowl; scoop brown rice into bowl and top with sautéed kale and carrots. Add tofu and beans. Interested in more toppings? Check out the substitution section of the blog post. Enjoy!
Comments
No Comments