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Spicy Salsa Tofu Bowl with Jalapeño Ranch

Print Recipe
Crispy salsa-seared tofu, fresh pico, and a jalapeño ranch that you'll want to put on everything. This bowl is the reason I stopped ordering out.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 bowls

Ingredients

The Tofu

  • 1 block tofu cut into rectangles
  • 1 teaspoon salt
  • ¾ jar Wild Sol Spicy Salsa

Jalapeño Ranch

  • 1 fresh jalapeño
  • ¼ cup pickled jalapeño plus the juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup fresh cilantro
  • ⅓ cup Greek yogurt
  • ⅓ cup sour cream
  • ¼ cup mayo
  • ¼ packet ranch mix

Pico de Gallo

  • 2 tomatoes diced
  • ¼ onion diced
  • ½ jalapeño diced
  • ¼ cup cilantro chopped finely
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • juice from ½ lime use the whole lime if needed

Instructions

The Tofu

  • Salt the tofu, then coat with salsa.
  • Heat a pan to medium-high, add the tofu, and reduce heat to medium. Cook for about 3–4 minutes until the tofu starts to brown, then flip to the other side.
  • When both sides have a nice sear, remove from heat. You can leave the tofu in the pan until you're ready to assemble.

Jalapeño Ranch

  • Place everything in a blender and blend until smooth. That's it. It's that easy and it's that good.

Pico de Gallo

  • Mix all ingredients together. Let it sit for a few minutes so the flavors meld.

Assemble the Bowl

  • Start with a base of cooked rice, then layer on the salsa, tofu, fresh pico, a drizzle of jalapeño ranch, a dollop of sour cream, and more Wild Sol salsa if you're feeling spicy. Add any other toppings you love — avocado, corn, shredded cheese, whatever makes it yours.