Easy Vegan Tofu Recipe | Guajillo Chili Bowl - That Vegan Nephew (2024)

• ▢ 2 dried Guajillo chilis, lightly toasted
• ▢ 1 cup raw cashews, soaked for 30 minutes
• ▢ 1 block of extra-firm tofu, pressed for 30 minutes
• ▢ Juice from 2 limes, or to taste
• ▢ ¼ cup orange juice
• ▢ 2 tablespoons sriracha
• ▢ 3 cloves of garlic, minced
• ▢ ½ – 1 teaspoon ground cumin
• ▢ ½ teaspoon chili powder
• ▢ ½ teaspoon salt
• ▢ Some water, (around ¼ – ½ cup)
• ▢ 1 red bell pepper, cut into thin strips
• ▢ 2 jalapeño peppers, cut into thin strips
• ▢ 6 – 7 heads of baby bok choy, each stem halved
• ▢ Olive oil, (about 2 tablespoons)
• ▢ Salt and pepper

Garnish

• ▢ ½ cup Brown rice, as a base for each bowl
• ▢ Pepitas, pumpkin seeds, for garnish
• ▢ 1 Avocado, for garnish

• Toast the dried guajillo chilis in a skillet over medium heat for about 5 minutes, until they darken a bit.

• In the meanwhile, cut the tofu into slabs and press for 30 minutes. Also, soak the cashews for the same amount of time in hot water.

• Combine the lime juice, orange juice, sriracha, garlic, cumin, chili powder and salt in a medium-sized baking dish. After your tofu is doing pressing, cut it into medium cubes and marinade for about 15 – 30 minutes, agitating frequently.

• Prepare the peppers and bok choy, brushing lightly with oil and sprinkling with salt. Arrange them on a prepared baking sheet (lined with parchment or a silicon baking mat) with the oven preheated to 450°F.

• Remove the tofu from the marinade, and then drain in a colander over a bowl, catching the liquid. In a blender, combine the remaining marinade, soaked cashews (drained), and toasted guajillo chilis (lightly chopped). Blend, and add a bit of water to thin it out to your preferred consistency.

  Also during this time, prepare the brown rice (buy instant, microwavable brown rice for a quicker prep time).

• Now, begin roasting the peppers and bok choy in the oven. The bok choy will take about 10 minutes, and the peppers about 12 – 15 minutes. Turn occasionally with a fork. Remove bok choy from the oven first when it's tender and cover to keep warm.

• At the same time, in a skillet over medium heat with a little olive oil, pan fry the tofu until each side is golden brown and crispy, about 10 minutes total.

• Lastly, over a bed of brown rice, lay the peppers down, then the tofu, and spoon some guajillo chili sauce over the top, followed by some pepitas and sliced avocado.