Coco & Cajun: Baked Tofu Bowls with Cilantro Lime Sauce
Spring is the season of change. Like plants, we to go through a re-birth. Each spring I find myself in some sort of giant life change. This past month, I broke my wrist, had surgery, switched careers and am now cooking with my non-dominate hand as my right sports a stylish cast. Instead of letting these series of unfortunate events get me down, I remind myself that nothing is permanent. Like the seasons, they come and go. Instead, I let myself laugh at the situation I’ve put myself in and keep operating to the best of my ability.
This recipe was inspired by my coconut cauliflower bowls. I wanted a more savory dish rather than a tropical so went with a homemade cajun seasoning paired with a vegan cilantro sauce. If you are replacing the tofu with chicken, bake the chicken at 350F for 30-40 mins with oil and the cajun seasoning prior to letting it marinate then rebaking it for 15 minutes once the crust is on.
For the “crust” you can use panko bread crumbs if you not gluten-free. I personally love the GF nut coatings and believe they stick better. I find these at publix or kroger. Regular white rice will work as well. Cauliflower rice however is a great low-carb option that is still very filling.
Coconut & Cajun Tofu Bowls with Cilantro Lime Sauce
Ingredients
Cajun Seasoning
- 3 tbsp smoked paprika
- 2 tbsp onion power
- 2 tbsp garlic powder
- 2 tbsp dried oregano
- salt & pepper to taste
Coconut & Cajun Tofu
- 1 block extra firm tofu pressed & drained, cubed
- 1 1/2 cup non-dairy milk unsweetened
- 1/4 cup cajun sesoning
- 1 cup nut coatings
- 1/2 cup shredded coconut unseasoned
Bowls
- 2 tbsp coconut oil or olive oil
- 2 cups cauliflower rice cooked on pan
- 1 cup cilantro chopped
- 1/4 cup lime juice
- salt to taste
- 1 can black beans rinsed & drained
Cilantro Lime Sauce
- 1/4 cup non-dairy milk unsweetened
- 1/2 cup vegan mayo
- 1/2 cup cilantro chopped
- 1 tbsp garlic power
- 2 limes juiced
- 1 tbsp onion power
- 2 tbsp chives chopped
- 1 tbsp dried oregano
- salt to taste
Instructions
- Combine all cajun seasonings together in a bowl. Whisk till mixed well. Set aside.
- Add the non-dairy milk and 1-2 tbsp of cajun seasoning in a large mixing bowl. Add cubed tofu to the bowl and ensure all pieces are covered. Place in the fridge & let marinate for 30 minutes.
- While tofu is marinating. make the cilantro lime sauce. Add all ingredients to a large mixing bowl, whisk together, then place in fridge.
- When tofu has marinated, pre-heat the oven to 400F. Pour the nut coatings into another large mixing bowl then add remainder of cajun seasoning & coconut shreds. Dip tofu cubes one at a time to coat in nut coatings mixture then place on a baking sheet lined with parchment paper. Repeat until all cubes have been coated and are on the baking sheet. Place in oven for 10 minutes. Take out of oven, flip cubes, then bake again for 10 minutes more. Set aside once done.
- While tofu is cooking. Add coconut oil to a sauce pan over medium heat. Cook cauliflower rice for 10 minutes then remove from heat. Add in salt, chopped cilantro and lime. Taste as you go to adjust where needed. Set aside.
- To assemble the bowls, add a base of the cauliflower rice first. Then add drained black beans, coco & cajun tofu, then pour over cilantro lime sauce. Additional toppings could be avocado, corn or cherry tomatoes. Ready to serve!
