Gulf Bowl with Tofu $10.00

Vegan - Dairy free - Nut free

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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

Description

Vegetarian Creole dish with tofu, white rice, black bean salad, Creole vegetables and hot honey and tart & tangy sauces.

Ingredients

Tofu (tofu, salt, black pepper, cayenne, garlic powder, paprika, molasses, lime juice), 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), hot honey sauce (garlic, Dijon mustard, lemon, honey, sugar, paprika, cayenne pepper), tart & tangy sauce (white distilled vinegar, apple cider vinegar, brown sugar, cayenne pepper, Tabasco, salt, black pepper).

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