Home » Mason Jar Creation: Crispy Baked Buffalo Tofu with riced Broccoli, Cauliflower and Basmati Rice

Mason Jar Creation: Crispy Baked Buffalo Tofu with riced Broccoli, Cauliflower and Basmati Rice

I tried to make Buffalo Tofu Nuggets a while ago, and while it wasn’t bad, it wasn’t as good as these turned out. I think baking them, rather than pan frying them, made all the difference in the world. I also changed up a couple other things so forget all about that previous recipe, this is new and improved. Plus, it’s baked so they use a bit less oil than being fried in a pan; less oil is always better!

Tofu Ingredients
1 container of Nasoya Sprouted Tofu
2 tbsp corn starch
1 teaspoon salt
1 teaspoon pepper

Buffalo Sauce
1/4 cup Franks Red Hot
1/4 Earth Balance Butter

Rice & Veggies
2 cups of riced broccoli and cauliflower
1 cup Trader Joes Quick-Cook Organic Brown Basmati Rice
2 cups water

Preheat over to 425° (yes it’s hot, but it’ll crispen up the tofu quicker)

The great thing about the tofu I bought (and why I linked it for you) is you don’t have to put weights on it to get the water out, it’s already pressed and ready to go. Dice it up into whatever size you prefer, I like mine smaller than bite size. Add the corn starch, pepper and salt to a large plastic bag and shake to evenly coat the tofu. Spray a sheet pan with some oil, place the tofu down on it and make sure there is a single layer or it won’t get crispy and dry out like we want it. Spray just a bit more on top of the tofu so you can move them around later. Place in over for 20-25 minutes or until it’s to your level of crispness.

Add the 2 cups of water and 1 cup of rice to a pan and get boiling. Once it starts to boil turn it down to a simmer and cover for 15 minutes.

Get another pan hot and add a tiny bit of oil. Once it’s hot enough add the riced broccoli and cauliflower. Stir every couple minutes to keep from sticking, should be done in 10-15 minutes. I liked to keep it somewhat crunchy and not mushy.

Take the butter and soften in the microwave or a small pan. Once it’s melted add the Franks and you have a super simple buffalo sauce. When your tofu is done just toss the tofu in this sauce.

I know I still used a bit of spray oil, but by not frying it I went from 2 tbps or more of oil to barely a 1/4 teaspoon of the spray stuff.

You can layer all the cooked ingredients in a mason jar like I have or serve as is. I take mine for lunches at work so the jars work for me. Any questions?

 

 

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