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Hot and Honey Crispy Tofu Meal Prep

This plant-based twist on Hot & Honey Chicken is a sweet and savoury delight that will bring some excitement back to your meal preps.
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Total Time 45 minutes
Course Meal Prep
Servings 4 containers

Ingredients
  

Crispy Tofu: Marinade

  • 1 400g block extra-firm tofu pressed and cut or ripped
  • ½ cup non-dairy milk
  • 1 cup vegetable broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste

Crispy Tofu: Coating

  • 1/2 cup panko
  • 1/2 cup bread crumbs
  • 1/4 cup crushed crispy onions optional
  • 1 tsp paprika
  • 1 tsp onion powder
  • salt and pepper to taste
  • 2 tbsp neutral oil for pan-frying or air-frying

Vegan Hot & Honey Sauce

  • 1 cup agave
  • 1 tbsp crushed red pepper or Aleppo pepper
  • 1/2 tsp cayenne pepper
  • 1/8 tsp salt
  • 1 tbsp apple cider vinegar

Rice

  • 1 cup basmati
  • 2 cups water

Coleslaw

  • 2 cups shredded cabbage mix of green and purple

Bok Choy

  • 4 4 small bok choy halved lengthwise
  • 1-2 tbsp olive oil
  • 1-2 cloves of garlic minced
  • salt and pepper to taste

Instructions
 

Crispy Tofu

  • Preheat oven to 350°F.
  • Press the tofu to remove excess water. Rip into chunks or cut into cubes.
  • Marinate: add plant-based milk, vegetable broth, garlic powder, onion powder, salt and pepper in a large bowl and add tofu pieces. Let sit for 10-15 minutes mixing occasionally.
  • In another bowl, add bread crumbs, panko, crushed crispy onions, garlic powder, onion powder, smoked paprika, salt, and pepper and toss until evenly mixed.
  • Coat: Remove tofu from the marinade and add to the breadcrumb mixture. Gently toss the tofu pieces and place on a baking sheet. Spray with cooking spray
  • Bake tofu for 15 minutes, flipping and spraying with more cooking spray, and continue baking for another 15 minutes or until golden and crispy on all sides. Set aside.

Hot and Honey Sauce

  • In a small saucepan (on low-med heat), combine agave, chili flakes or Aleppo peppers, cayenne, and salt. Bring to a boil. Once it starts bubbling, remove it from heat. Once cooled, stir in apple cider vinegar and combine.
  • Strain the sauce with a mesh sieve as you pour it into a container or bowl. This allows you to control how much spice you want. For a mild kick, strain the sauce, removing all of the chili flakes. For more heat, leave all or some!
  • Toss tofu in the sauce or leave in a container and drizzle over the tofu later.

Rice

  • Rinse the rice under cold water and combine it with water or vegetable broth in a saucepan.
  • Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes until the rice is tender. Fluff with a fork.

Coleslaw

  • In a large bowl, combine shredded cabbage.

Bok Choy

  • Heat oil in a large skillet over medium heat. Add minced garlic and cook until fragrant.
  • Add bok choy, cut side down, and cook for 2–3 minutes. Flip and cook for another 2 minutes.

Assemble

  • Divide the cooked rice, coleslaw, bok choy, and crispy tofu into 4 meal prep containers. Let everything cool to room temperature before sealing the lids.

Notes

 
For more delicious recipes follow @that_chickpea .