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Fresh Ranch Taco Party Bowl with Ginger Garlic Tofu

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A fresh, flavorful taco bowl featuring marinated ginger garlic tofu, homemade ranch dressing, and crisp veggies. Perfect for quick weeknight dinners or lively taco nights.

Ingredients

Scale
  • 14 oz (400 g) firm tofu, pressed and cubed
  • 2 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce or tamari (gluten-free if needed)
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 1/2 cup (120 ml) plain Greek yogurt or dairy-free coconut yogurt
  • 1/4 cup (60 ml) mayonnaise (vegan mayo if preferred)
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp apple cider vinegar
  • Salt and pepper to taste
  • 1 cup (170 g) cooked black beans (canned, rinsed)
  • 1 cup (150 g) corn kernels (fresh or frozen)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 avocado, diced
  • 1/2 small red onion, finely chopped
  • 1 cup (30 g) shredded lettuce or baby spinach
  • Fresh cilantro for garnish
  • Fresh lime wedges for serving

Instructions

  1. Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 15-20 minutes to remove excess water.
  2. Make the marinade: In a bowl, combine minced ginger, garlic, soy sauce, sesame oil, maple syrup, and rice vinegar. Whisk well.
  3. Cube and marinate tofu: Cut the pressed tofu into 1-inch (2.5 cm) cubes. Toss gently in the marinade and let sit for at least 10 minutes, up to 30 minutes.
  4. Prepare the fresh ranch dressing: In a mixing bowl, combine Greek yogurt, mayonnaise, fresh dill, parsley, garlic powder, onion powder, apple cider vinegar, salt, and pepper. Whisk until smooth and chill until serving.
  5. Cook the tofu: Heat a large skillet over medium-high heat. Add marinated tofu cubes and sear, turning occasionally, until golden and slightly crisp, about 8-10 minutes. Pour in leftover marinade during last 2 minutes to glaze tofu.
  6. Prepare bowl components: Rinse and drain black beans, thaw or cook corn if frozen, halve cherry tomatoes, dice avocado, finely chop red onion and lettuce.
  7. Assemble the bowl: Start with shredded lettuce or spinach as base. Arrange tofu, black beans, corn, cherry tomatoes, avocado, and red onion in sections.
  8. Drizzle with fresh ranch dressing, garnish with fresh cilantro, and serve with lime wedges.

Notes

Press tofu for at least 15 minutes to ensure crispiness. Marinate tofu for at least 10 minutes for best flavor. Use medium-high heat to get a golden crust without burning. Fresh herbs in ranch dressing are key; dried herbs can be used but reduce quantity. Ranch dressing can be made a day ahead and kept chilled. Reheat tofu in a hot skillet to revive crispiness.

Nutrition

Keywords: taco bowl, ginger garlic tofu, fresh ranch dressing, plant-based, vegan option, quick dinner, healthy taco night

Find it online: https://katedishes.com/fresh-ranch-taco-party-bowl-with-ginger-garlic-tofu-easy-recipe-for-taco-night/