Vegan Gulf Bowl with Tofu $10.00

Vegan - Dairy free - Nut free

Vegan Gulf Bowl with Tofu by Chef Annie Koski-Karell

Chef Annie Koski-Karell

Chef Annie Koski-Karell

• Owner of Acadia
• MBA from University of Washington
• Co-Manager for Tom Douglas' Prosser Farm

Circle border i Description

Vegan Creole dish with tofu, white rice, black bean salad, Creole vegetables and tart & tangy sauce.

Ingredients Ingredients

tofu (tofu, Dijon, cayenne pepper, garlic powder, paprika, black pepper, salt, canola oil), Creole vegetables (bay leaf, cayenne pepper, celery, curry powder, flour, garlic, green onions, green bell pepper, lemons, mushrooms, canola oil, onion, pepper, salt, sugar, dried thyme, tomatoes, tomato paste, Worcestershire), white rice (rice, canola oil, salt), black bean salad (black beans, canola oil, corn, red and green bell peppers, jalepeno, garlic, white wine vinegar, black pepper, salt, red onion), tart & tangy sauce (white distilled vinegar, apple cider vinegar, brown sugar, cayenne pepper, Tabasco, salt, black pepper).

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