Vegan Street Corn "Chicken" Bowls
Creamy, tangy street corn salad, chili lime marinated tofu served over rice.
Servings: 4
Ingredients
Tofu "Chicken"
- 1 Block(15oz) Extra firm or super firm tofu, drained and pressed*
- 2 Tablespoons Lime juice
- 1 Tablespoon Olive oil
- 1 teaspoon Chili powder
- 1/2 teaspoon Salt
Street Corn Salad
- 2 teaspoons Olive oil
- 12 Ounces Frozen corn, defrosted
- 1/3 Cup Vegan mayo
- 2 teaspoons Lime juice
- 1 teaspoon Chili powder
- 1/4 Cup Red onion, diced
- 1/4 Cup Cilantro, chopped
- 1/2 Cup Vegan feta crumbles, I used Follow Your Heart
- Salt and pepper to taste
For The Bowls
- 2 Cups Cooked rice
- Cilantro, Pickled red onions, lime wedges, extra cheese for topping
Instructions
- Start by marinating the tofu. After pressing the tofu, slice the block into 3 or 4 slices. I trimmed mine to look like chicken, but you can slice them however you want.
- In a large ziploc bag, combine the lime juice, oil, chili and salt. Place the slices of tofu in the bag and turn the bag around to make sure the tofu is coated in the marinade. Let the tofu marinate for at least 2 hours, but I like to do this the night before and keep in the fridge.
- When ready to make your bowls, cook your rice according to package directions.
- As the rice cooks, cook your tofu. I recommend baking at 425 degrees(F) on a non-stick baking sheet for 10-15 minutes, flip and bake another 10-15 minutes. OR grill using an air-fryer for 8-9 minutes per side.
- Make the corn salad. Heat the olive oil on medium high in a large cast iron skillet. Sauté, until the corn has some char on it, about 5-7 minutes. Sprinkle with a pinch of salt.
- In a medium sized mixing bowl, whisk together the vegan mayo, lime juice, chili powder, red onion and a pinch of salt.
- Pour the corn into the bowl and toss to combine. Then add the cilantro and vegan feta. Toss. Taste and adjust seasonings.
- When everything is done, serve a bowl of rice topped with some corn salad and a sliced piece of the tofu. Top with any topping you want.