Buffalo Tofu Bowl
Prep time: 15 mins. Servings: 2
8 oz. package of firm sprouted tofu
1/2 bell pepper
1 green onion
3 tbs. Franks buffalo sauce
4 cups of salad greens(I used a baby kale mix)
1/4 tsp. garlic powder
Salt and pepper to taste
A handful of cashews(optional)
If you have time you can press your tofu. I didn’t so I wrapped it in paper towels and gently squeezed it for a few minutes to remove excess moisture.
Slice pepper and onion and sauté in a non stick pan until the peppers begin to brown. Slice tofu and add to the pan.
Sprinkle with garlic powder, salt and pepper and turn often until the tofu starts to brown.
Add two tablespoons of buffalo sauce and turn gently until everything is coated.
Split the greens between two bowls and spoon half of the buffalo tofu over each salad. Drizzle half of the last tablespoon of buffalo sauce around and over each tofu bowl. Top with a couple cashews if desired for an added crunch!