Lunch

Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce is for Lunch.

Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce takes 20 minutes to prepare.

Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce takes 20 minutes to cook.

Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce makes 4 servings.

The ingredients for Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce are:

Tofu and Marinade Ingredients

14 oz Tofu, Extra Firm
1 tbsp Sesame Oil
1 tbsp Soy Sauce
2 tsp Vinegar - Natural Rice Vinegar (
2 tsp Maple Syrup
.5 tsp Ginger, ground

Peanut-Sriracha Sauce
2 tbsp Skippy Natural Creamy Peanut Butter
2 tbsp Rice Vinegar
2 tbsp Maple Syrup
2 tsp Sesame Oil
1 tbsp Soy Sauce
1 tbsp Sriracha Hot Sauce (Rooster sauce)
1 tbsp hot water

Bowl Ingredients
6 cup, shredded Cabbage, red, fresh
1 medium Red Bell Pepper (any color is fine)
1.5 cup B Sugar Snap Pea's

Here is how you make Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce:

Drain the tofu as best you can. I use a tofu press, but squeezing out the liquid into a towel works too. The more water you get out, the better the tofu will soak up the marinade. While tofu is being drained, whisk to gather the sesame oil, soy sauce, rice vinegar, maple syrup and ground ginger root to make the marinade.When tofu is pressed, cut into small cubes, about 3/4 inches squarePut tofu into a small bowl and gently toss with the marinade. If you have time, let it marinate 15 minutes or more before you bake. Spray a large baking sheet with non-stick cooking sprayPreheat oven to 400FSpread tofu out on the baking sheet so pieces are not close or touching and bake 10 minutes.Remove pan from oven and turn the tofu pieces over.Bake another 10 minutes or until all the tofu is nicely browned and the edges feel firm. (This could take longer than 10 minutes, but keep an eye on the tofu and don't let it burn!)While the tofu bakes, thinly slice and chop the cabbage.Cut away the stem and remove the seeds of the bell pepper and cut into short thin strips.Cut sugar snap peas in half lengthwise on the diagonal to make sliversWhisk together the rice vinegar, maple syrup, sesame oil, soy sauce, sriracha and hot water to make the peanut-sriracha sauce. When tofu is done, make bowls with a generous layer of red cabbage topped with red bel pepper strips, sugar snap pea slivers and tofu cubes on top.Drizzle 2 TBSP on servings you're planning to eat right away. Put the rest in the fridge.Individual ingredients can be kept in the fridge several days. The bowls taste good even with cold tofuServing Size:?Makes 4 large bowls.

The nutritional information for Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 293.7

• Total Fat: 13.0 g
• Cholesterol: 0.0 mg
• Sodium: 712.2 mg
• Total Carbs: 31.7 g
• Dietary Fiber: 5.6 g
• Protein: 15.7 g

The dietary needs meet for Vegan Red Cabbage Bowl with Tofu and Peanut-Sriracha Sauce is Vegan