VEGAN HIGH PROTEIN RICE BOWL WITH CRISPY TOFU CUTLETS AND PESTO CHICKPEAS by leeksnbeets
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IN MY BOWL ?? Baby spinach and spring greens, fluffy white rice, charred corn and black cherry tomatoes with a vegan ranch seasoning blend, caramelized onions and poblano peppers, crispy tofu cutlets with adobo seasoning, basil pesto crispy chickpeas and basil leaves.
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❇️ FOR THE TOFU CUTLETS ⤵️
?½ block tofu, chopped into cutlets
?½ cup corn starch
?1½ tsp adobo seasoning
?½ tsp chipotle powder
?2 tbsp avocado oil for cooking
❇️ METHOD ⤵️
?Heat up the oil in a skillet.
?Meanwhile in a bowl mix together the corn starch, adobo and chipotle. Coat each tofu cutlet in the corn starch combo.
?Cook until golden and crispy on both side, ~2 min per side. Enjoy!
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❇️ FOR THE PESTO ⤵️
?2 cups basil, packed
?½ cup pins nuts
?¼ cup olive oil
?2 tbsp lemon juice
?1 large garlic clove
?1 tsp capers (optional, but adds a lovely savory note)
?1 tsp za’atar (optional, adds cheesy flavor)
?1 tsp sea salt
?? Combine all ingredients together in a high speed food processor and pulse till smooth. Enjoy!