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These Coconut Cajun Tofu Bowls are filled with crispy baked tofu, cilantro lime rice, black beans, avocado salsa and a creamy vegan cilantro sauce | ThisSavoryVegan.com #thissavoryvegan #tofubowls #vegandinnerideas

Coconut Cajun Tofu Bowls

Servings: 4
Prep Time: 20 mins
Cook Time: 30 mins
Marinating Time: 30 mins
Total Time: 1 hr 20 mins
These Coconut Cajun Tofu Bowls are filled with crispy baked tofu, cilantro lime rice, black beans, avocado salsa and a creamy vegan cilantro sauce.
5 from 5 ratings
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Ingredients

FOR THE COCONUT CAJUN TOFU

  • 1 block extra firm tofu drained and pressed
  • 1 1/2 cups non-dairy milk unsweetened
  • 2 1/3 tablespoons cajun seasoning* separated
  • 1/2 cup bread crumbs
  • 1/2 cup panko
  • 1/2 cup shredded coconut I used unsweetened
  • oil spray

FOR THE CILANTRO LIME RICE

  • 1 cup white rice dry
  • 2 cups water
  • 1/2 bunch cilantro finely chopped
  • 1 lime juiced

FOR THE AVOCADO SALSA

  • 1/2 cup frozen corn thawed
  • 1 cup cherry tomatoes quartered
  • 1/4 red onion chopped
  • 2 small avocados chopped
  • 1 tablespoon apple cider vinegar
  • salt to taste

FOR THE CILANTRO SAUCE

  • 1/4 cup non-dairy milk unsweetened
  • 1 lime juiced
  • 1/2 cup vegan mayo
  • 1/2 bunch cilantro finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • 1/4 teaspoon salt

FOR THE BOWLS

  • 1 15-ounce can black beans drained and rinsed
  • limes for serving

Instructions
 

  • Combine the non-dairy milk and 1 tablespoon of cajun seasoning in a bowl. Break apart (or cut) the tofu into bite-sized pieces and place in the bowl. Gently press down so all of the pieces are covered. Place in the fridge for at least 30 minutes to marinate.
  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Add the bread crumbs, panko, coconut and remaining cajun seasoning to a food processor. Pulse until the coconut is about the same size as the crumbs and transfer to a bowl.
  • Dip each piece of tofu in the bread crumbs and place on the baking sheet. Spray with oil. Bake for 15 minutes. Flip, spray with oil again and bake for another 15 minutes.
  • Meanwhile, bring the rice and water to a boil. Cover, lower heat and simmer until the liquid is absorbed. Right before serving add the cilantro & lime juice and fluff with a fork.
  • Combine the avocado salsa ingredients in a bowl and toss. Set aside.
  • Combine the cilantro sauce ingredients in a bowl and whisk. Set aside.
  • To assemble, add rice, beans**, salsa and tofu to each bowl. Serve with cilantro sauce and lime wedges.

Video

Notes

*FOR HOMEMADE CAJUN SEASONING: 1 tablespoon smoked paprika, 3/4 teaspoon onion powder, 3/4 teaspoon garlic powder, 3/4 teaspoon salt, 3/4 teaspoon pepper, 3/4 teaspoon dried oregano, 1/4 teaspoon cayenne.
**The beans can be heated or served at room temperature.
Cuisine: American
Course: lunch, Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.