Tofu Bang Bang

Disclamer

Before continuing, please confirm that you have read and understand the following information.The IBD Nutrition Navigator is designed as a tool to assist conversations between patients and their clinicians. It is not a source of medical advice and should not replace the professional judgment of your clinician. We encourage you to discuss this information directly with your clinician.

The content within the IBD Nutrition Navigator reflects the information available at the time of its last update. Please consult your clinician to ensure you are considering the most current and relevant information.

Accept and go to the Navigator

Recipes

Tofu Bang Bang

This vegan bang bang is full of vegetables, slightly spicy and incredibly flavourful.

Prep:

10 minutes

Cook:

50 minutes

6 servings

Medium

Save

Tofu Bang Bang served on a platter with roasted vegetables, featuring a colorful and flavorful mix ideal for plant-based and IBD-friendly diets.

Ingredients

2 cups coconut milk

1 cup vegetable broth

7 ounces firm tofu

1 Cauliflower

1 Red Onion

1 cup garbanzo beans

1 cup mushrooms

1 cup zucchini

1 cup carrots

1 cup frozen peas

2 TBSP olive oil

3 cloves garlic

1 tsp ginger

‍

Spices

1/2 tsp cumin

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp turmeric

1/2 tsp salt

‍

Optional

Organic peanut butter

Chopped green onions

Roasted cocunut flakes

2 cups (473 ml) coconut milk

1 cup (240 ml) vegetable broth

200g firm tofu

1 Cauliflower

1 Red Onion

1 cup (164g) garbanzo beans

1 cup (110g) mushrooms

1 cup (125 g) zucchini

1 cup (115 g) carrots

1 cup (160g) frozen peas

2 TBSP (30ml) olive oil

3 cloves garlic

1 tsp (5 ml) ginger

‍

Spices

1/2 tsp (2.5 ml) cumin

1/2 tsp (2.5 ml) black pepper

1/2 tsp (2.5 ml) paprika

1/2 tsp (2.5 ml) turmeric

1/2 tsp (2.5 ml) salt

‍

Optional

Organic peanut butter

Chopped green onions

Roasted coconut flakes

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

MED

Dietary Requirements

Dairy-Free

Egg Free

Gluten-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Kosher

Asian

Disease state

Recipe PDF

Instructions

Pre-heat th oven to 375°F (190°C
In an oven dish, drizzle 1 TBSP of olive oil and add a pinch of salt over diced tofu, garbanzo beans, and cauliflower florets.
Roast for 15 mins.
In themeant time heat 1 TBSP of olive oil in a large pan.
Add chopped onions, minced ginger and garlic. Stir over high heat for 5 mins.
Add in the spices and vegetable broth. Simmer over medium heat for 20 mins.
After the mixture has thickened, pour in the coconut milk and simmer for another 10 mins. Stir occasionally.
Take the vegetables out o the oven and, add into the mixture along with peas, diced carrots and zucchini.
Mix for 8-10 mins or until soft.
Pair with a side of brown rice.
Optional: Garnish with chopped green onions, peanut butter and roasted coconut flakes.