Tofu Bang Bang
This vegan bang bang is full of vegetables, slightly spicy and incredibly flavourful.
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Ingredients
2 cups coconut milk
1 cup vegetable broth
7 ounces firm tofu
1 Cauliflower
1 Red Onion
1 cup garbanzo beans
1 cup mushrooms
1 cup zucchini
1 cup carrots
1 cup frozen peas
2 TBSP olive oil
3 cloves garlic
1 tsp ginger
Spices
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp turmeric
1/2 tsp salt
Optional
Organic peanut butter
Chopped green onions
Roasted cocunut flakes
2 cups (473 ml) coconut milk
1 cup (240 ml) vegetable broth
200g firm tofu
1 Cauliflower
1 Red Onion
1 cup (164g) garbanzo beans
1 cup (110g) mushrooms
1 cup (125 g) zucchini
1 cup (115 g) carrots
1 cup (160g) frozen peas
2 TBSP (30ml) olive oil
3 cloves garlic
1 tsp (5 ml) ginger
Spices
1/2 tsp (2.5 ml) cumin
1/2 tsp (2.5 ml) black pepper
1/2 tsp (2.5 ml) paprika
1/2 tsp (2.5 ml) turmeric
1/2 tsp (2.5 ml) salt
Optional
Organic peanut butter
Chopped green onions
Roasted coconut flakes
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Instructions
- Heat 1 TBSP of olive oil in a large pan.
- Add chopped onions, minced ginger and garlic. Stir over high heat for 5 mins.
- Add in the spices and vegetable broth. Simmer over medium heat for 20 mins.
- After the mixture has thickened, pour in the coconut milk and simmer for another 10 mins. Stir occasionally.
- In an oven dish, drizzle 1 TBSP of olive oil and add a pinch of salt over diced tofu, garbanzo beans, and cauliflower florets.
- Roast at 375°F for 15 mins. Once done, add into the mixture along with peas, diced carrots and zucchini.
- Mix for 8-10 mins or until soft.
- Pair with a side of brown rice.
- Optional: Garnish with chopped green onions, peanut butter and roasted coconut flakes.
Nutritional Info
Storage
Notes
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