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VEGAN HIGH PROTEIN RICE BOWL WITH CRISPY TOFU CUTLETS AND PESTO CHICKPEAS by *⠀…

1 min read

VEGAN HIGH PROTEIN RICE BOWL WITH CRISPY TOFU CUTLETS AND PESTO CHICKPEAS by leeksnbeets⠀
*⠀
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.⠀
*⠀
❇️ 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!⠀
*⠀
❇️ 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!

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