| BANG BANG TOFU BURGERS |
So I made a tofu bang bang bowl not too long ago and the simple recipe has been living in my head ever since. I just loved how simple the sauce was and how crunchy the tofu stayed even after a few days in the fridge. So I knew I had to find another way to enjoy the tofu and let me tell you the Jalapeno Coleslaw that was born from this is going to be the new recipe that lingers in my head...
Recipe notes:
I found some amazing low carb buns that are my new summer sandwich obsession! While I am not low carb, I do eat a lot of bread and love a good sandwich so having alternative breads to rotate into my meal prep has been a fun addition! These buns are 150 cals & 10g of protein each, which for me was a better selling point than anything else. You can check them out here.
I mention below that I use liquid aminos for soy sauce. The Braggs Soy Sauce has been my go-to for ages because it's two ingredients: purified soy beans and water. This also makes it higher in protein than a regular soy sauce. Check that out, here.
Recipe makes four servings
Macros per serving (slaw & bang bang tofu):
340 cals - 16g fat - 28g carbs - 21g protein
Ingredients, Bang Bang Tofu:
340g fava tofu, can sub firm soy tofu
1/3 cup tapioca flour
2 tbsp paprika
2-3 tbsp soy sauce, I use liquid aminos to increase the protein
1/4 cup vegan mayo
2 tbsp sriracha
2 tbsp rice vinegar
2 tbsp soy sauce, I use liquid aminos to increase the protein
1 tbsp maple syrup
Jalapeno Slaw:
4 cups shredded purple cabbage
1 large jalapeno, sliced thin
1/2 cup chopped green onion
1 inch fresh ginger, peeled and grated or diced (could also use a zester!)
2 tbsp extra virgin olive oil
2 tbsp soy sauce, I use liquid aminos to increase the protein
2 tbsp rice vinegar
1 tbsp maple syrup
1/2 lime, juiced
4 buns of choice, I am loving these low carb ones
Recipe:
Preheat the oven to 350 F and line a baking tray with parchment paper.
Slice the brick of tofu into four large squares and set aside.
To a plate add: tapioca flour and paprika, mixing together.
Add 2-3 tbsp soy sauce to a bowl or lipped plate that easily fits the tofu squares into it.
Add the first tofu square to the soy sauce and gently poke a few holes into the piece so some of the soy sauce can gently soak through.
Then add the soy soaked tofu piece to the arrowroot/paprika mix and coat each side, tapping off any excess.
Add the tofu to the prepared baking tray.
Repeat with the remaining three tofu squares.
Bake the tofu squares in the oven until crispy, 15-18 minutes.
Bang Bang Sauce:
Add mayo, sriracha, rice vinegar, 2 tbsp soy sauce, and maple syrup to a bowl and whisk together.
Using a spoon paint the baked tofu squares on both sides with the bang bang sauce.
Jalapeno slaw:
Add all the ingredients to a bowl and using your hands lightly massage the salad so the cabbage softens lightly in the dressing.
Plating:
If desired toast your bun.
Layer 1/4 of the slaw into the bun and top with bang bang tofu.
For meal prep:
If prepping this for the week ahead you can add the tofu to the buns but keep the slaw on the side. When ready to eat add the slaw to the bun. Enjoy!
Looking for more high protein plant-based recipes?! Make sure to check out the High Protein Vegan E-Book Collection for easy meal prep recipes you can rely on for speed and flavour.