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.
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

No items found.

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

No items found.
Rating
Rating
0.0
 / 5 
 (
0
 ratings)
You rated: 
Not rated yet
Dietary Therapies
MED
Dietary Requirements
Dairy-Free
Egg Free
Gluten-Free
Lactose-Free
Shellfish Free
Vegan
Vegetarian
Recipe PDF

Instructions

  1. Pre-heat th oven to 375°F (190°C
  2. In an oven dish, drizzle 1 TBSP of olive oil and add a pinch of salt over diced tofu, garbanzo beans, and cauliflower florets.
  3. Roast for 15 mins.
  4. In themeant time heat 1 TBSP of olive oil in a large pan.
  5. Add chopped onions, minced ginger and garlic. Stir over high heat for 5 mins.
  6. Add in the spices and vegetable broth. Simmer over medium heat for 20 mins.
  7. After the mixture has thickened, pour in the coconut milk and simmer for another 10 mins. Stir occasionally.
  8. Take the vegetables out o the oven and, add into the mixture along with peas, diced carrots and zucchini.
  9. Mix for 8-10 mins or until soft.
  10. Pair with a side of brown rice.
  11. Optional: Garnish with chopped green onions, peanut butter and roasted coconut flakes.
No items found.

Nutritional Info

Storage

Notes

This recipe was originally published in  
Used with permission from 
Maysa Alzaim

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

Support our Mission

Your donation will help us to enhance the well-being and health outcomes of patients with IBD.

Donate
Dairy-Free
Text Link
Egg Free
Text Link
Gluten-Free
Text Link
Lactose-Free
Text Link
Shellfish Free
Text Link
Vegetarian
Text Link
Dinner
Text Link
No items found.
No items found.
No items found.
Kosher
Text Link