Vegan Guajillo Chili Bowl with Tofu, Bok Choy and Peppers
5 from 2 votes
That Vegan Nephew
A delicious bowl of perfectly balanced flavors and textures: brown rice; the peppers and bok choy; the crispy tofu; and guajillo-cashew chili sauce. Prepare for a creamy, delicious bite as you dig into this wonderful vegan bowl.
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.