BBQ Tofu Bowl with Tangy Potato Salad & Creamy Apple Carrot Slaw

Serving Size 2 people

Prep Time 20 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Created by: Veggie Christie 

Apple Carrot Slaw: 

1/2c grated diced apples

1/2c grated carrots

1.5 tbsp vegan mayo

1/2 tsp apple cider vinegar

1/2 tsp sugar

Salt for taste

Tangy Potato Salad: 

2c diced red potatoes

1c halved green beans

1/3c sliced red onions

Whisk together

1 tbsp apple cider vinegar

1 tbsp olive oil

1/2 tbsp dijon

1/2 tbsp nutritional yeast

1 clove garlic minced

2 tbsp fresh herbs of your choice (preferably parsley)

Salt for taste

Preparation

  1. APPLE CARROT SLAW:
  2. Mix sauce ingredients, ass apples and carrots. The sweetness of the apple creates this! Refrigerate while prepping the rest of the bowl.
  3. TANGY POTATO SALAD:
  4. Steam potatoes and green beans in the microwave for 2mins. Drain water, toss with a drizzle if olive oil and air fry at 400 for approx. 10mins, shaking and adding the red onions halfway through. Add sauce to the cooked potatoes, mix while hot, then mix in fresh herbs.
  5. BBQ TOFU:
  6. Slice tofu, brush with extra BBQ sauce and add to air fryer for 5 minutes for the potatoes to cook.

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