Vegan Disney World at Home: Satu’li Canteen Crispy Tofu Bowls

Everyone knows one of the best vegan options in all of Walt Disney World is the Crispy Tofu Bowls from Satu’li Canteen in Animal Kingdom. Here there are several vegan options for a base, a delicious Charred Green Onion Vinaigrette, and of course the crispy tofu. Since we love to get this dish so much, Corey said we needed to learn to make it at home. After talking about it for forever we finally gave it a try, and he nailed it!

Crispy Fried Tofu Bowl from Satu’li Canteen
Copycat Crispy Tofu Bowl

You’re in luck too, because we worked on recreating two of the bases so you have options. Since two of the bowls are just simple rice and greens in an oil/vinegar, we assumed those were easy enough to make on your own.

Black Beans and Rice with Portobello Steak

A couple of things, we used an air fryer for our tofu. If you don’t have one, you can just pan fry the tofu.


Copycat Crispy Tofu Bowls from Satu’li Canteen

Servings: 2 – 4
Prep time: 30 minutes
Cook time: 45 minutes



  • 1 1/2 cup shredded cabbage
  • 1 medium carrot, shredded
  • Dash of salt and sugar
  • 3 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt

Charred Onion Vinaigrette

  • 1 tablespoon olive oil (for cooking onion)
  • 2/3 cup onion
  • 2 cloves garlic
  • 1 cup packed parsley
  • 1/3 cup packed cilantro
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon salt

Crispy Tofu

  • 1 block extra firm tofu, cubed
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • (if sautéing, 1 tablespoon oil, sprinkle with cornstarch)

Potato Hash

  • 3 medium gold potatoes
  • 3 medium sweet potatoes
  • 1/2 onion, chopped
  • 1 tablespoon oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Black Beans and Rice

  • 2 cups cooked rice
  • 1/2 onion, chopped
  • 1 can black beans
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1 tablespoon oil
  • salt and pepper to taste


1a. Potato Hash:
Preheat oven to 350.
Peel potatoes and cut into small cubes.
Toss with oil, onions, salt and pepper. Add to baking sheet, be sure not to crowd the pan.
Bake for 12-15 minutes, turn potatoes.
Cook for 12-15 more minutes, or until potatoes are very soft.
While potatoes cook, work on step 3 and 4.

1b. Rice and beans:
Heat oil in sauté pan on medium heat.
Sauté chopped onion and garlic in oil over medium heat for a few minutes. (You can save time here by also sautéing the onion and garlic for step 3)
Add cumin, sauté for another minute. Reduce heat.
Add mostly drained can of black beans and 2 cups cooked rice. Let cook for a few more minutes.

2. Crispy Tofu:
Press tofu if you want super firm tofu.
Cube tofu, mix in spices in small bowl, then add to bowl with tofu and toss.
Air fry on 400 for 20 minutes (shaking half way through), or until crispy.

If sautéing, heat 1 tablespoon of oil over medium heat.
Toss tofu with cornstarch and spices, sauté each side for about 5 minutes.

3. Charred Onion Vinaigrette:
Sauté chopped onion and garlic cloves in 1 tablespoon of oil for 5-7 minutes.
Add all ingredients to blender or food processor, blend until desired consistency.

4. Slaw:
Mix shredded cabbage and carrot together.
Sprinkle with salt and sugar and mix. Let sit for a few minutes then rinse.
Add the rest of the slaw ingredients and mix together.

5. Add base, top with tofu, slaw and vinaigrette. Munch.

You can also easily make the slaw and vinaigrette ahead of time, the vinaigrette can stand a few days in the refrigerator for leftovers too.
Save time and energy and use pre-shredded bagged cabbage and carrot (Trader Joes has a great mix which we used and it’s organic).

If you’re going to do the rice and beans you can cook the onion for both the rice and the vinaigrette together and just remove the onion before adding cumin to the rice onions.
Looking for fun things to do with leftovers? Marinate a portobello in balsamic and oil then grill or broil for a portobello steak with the bases and vinaigrette (as pictured in our rice bowl). Let us know what you do with your leftovers to inspire others!

Hope you enjoy it as much as we do! Let us know what other Disney dishes you’d like to try at home.

Author: Melissa Kramer

Back in 2014 I created Vegan Disney World after going to Walt Disney World several times and finding no resource for vegan options. Corey and I began this blog from our trips and have now moved closer to the mouse to eat around the parks on a weekly basis. Since the blog started we have cruised on Disney Cruise Line, gone to Tokyo Disneyland and to Disneyland in California!

7 thoughts

  1. I went looking for this copycat recipe, and hey! Found it! AND, I know I can trust it because I followed your tips for good food last week while in the World! 🙂 Thank you!!! I LOVE this restaurant and crave it. (We only get down to Disney–from Illinois–once or twice a year at most.) I am making this for two of my (also Disney loving) friends this weekend for a girl’s night!!

      1. It was perfection!! I added roasted Brussel sprouts and broccoli and some diced avocado to the bowls. So good!! I will be making this on the regular now. Thank you!

  2. Thank you for posting this! I loved the World of Pandora area at WDW when I went this fall and especially enjoyed the bowls at Satu’li. Sooo I was super excited to see that you recreated the two bases of the bowl I enjoyed :).

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