Crispy Buffalo Tofu Bowl 

Total Time: 55 Minutes | Prep Time: 10 Minutes | Cook Time: 45 Minutes | Servings: 4

Ingredients
Tofu:
15oz of pressed extra firm tofu
1 cup of all purpose flour
1 cup of plant milk
2 cups of panko
1 cup of vegan buffalo sauce
Bowl:
1 cup of uncooked brown rice
1 cup of edamame
1 cup of grape tomatoes
4 tsp of diced red onion
1 cup of microgreens
1 avocado
Optional:
Extra buffalo sauce 

Directions
1. Preheat oven to 400F and line a baking sheet with parchment paper.

2. Cut tofu into bite-sized cubes. 

3. Add flour and plant milk to a large shallow bowl and mix well.  Add about 1/2 cup to 1 cup of panko to a large shallow bowl (adding your panko in batches will help prevent it from clumping).  Coat each tofu piece in batter then in panko.  Repeat until all tofu is coated.  Add to baking sheet and bake for 40 minutes, flipping half way through.  Remove from oven and let cool.

4. Add brown rice to a medium sized pot and cover with water.  Bring to a boil and cook for approximately 15 minutes, or until all excess water has evaporated.  Remove from heat and let cool.

5. While rice and tofu are cooking, slice tomatoes and red onion.  Set aside.

6. Once cooled, coat tofu in buffalo sauce.

7. When ready to serve, portion rice into each bowl along with tofu, 1/4 cup of edamame, 1/4 cup of grape tomatoes, 1 tsp of red onion, 1/4 cup of microgreens and sliced avocado.  Drizzle extra buffalo sauce on top and enjoy!