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brown rice topped with kale, carrots, pinto beans and buffalo tofu drizzled with extra buffalo sauce on a blue plate with gold forks and a striped cloth next to it
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Vegan Buffalo Tofu Grain Bowl

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.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 3 bowls

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!

Notes

Recipe can easily be made with any grain. Have leftover quinoa in the fridge? Warm it briefly in the skillet with the kale and carrot. Short on time? Use chickpea rice instead, it only takes 5 minutes to cook.
Loved the recipe? Tried something new? Let me know in the comments below. Also feel free to reach out on instagram or twitter, I can't wait to hear your thoughts!