Curried Tofu Colorful Vegetables and Orange rice is an oasis of pleasure for the senses. The unforgettable flavor combination of crispy curry tofu atop bright green beans, fragrant fennel, sweet shedded carrots, cubes of potato that are doused in a savory curry peanut butter sauce on top of a blend of brown rice and cauliflower, scented with orange juice and rind.
A mix of brown rice and cauliflower rice makes this dish naturally light. This bright vegan, gluten-free, oil-free dish will have your taste buds will be dancing and your mouth smiling. With some time saving tips this dish only takes 30 minutes to make!
Curry Paste Or Powder?
This recipe calls for both curry paste and powder. I prefer to use both to create a flavor explosion from the different nuances they both bring. The powder adds a subtle kick to the tofu while the paste add rich Thai flavors to the vegetables. If you only have powder the rule of thumb is substitute 1 teaspoon curry powder for 1 tablespoon curry paste. If you prefer milder curries, start with less and add to taste. It’s easy to add more but difficult to fix a curry that’s too hot!
Time Saving Tips
Here are some time saving tips for this recipe:
This recipe calls for a beautiful mix of brown and cauliflower rice. A time saving tip would be to pre make the brown rice. At home I batch cook brown rice and reheat as needed. This is a huge time saver on busy weekdays. Using store bought cauliflower rice and shredded carrots will also be a time saver here.
What You Need To Make This Curried Tofu Colorful
- Firm or extra firm tofu . Here is a good tofu press if needed.
- Vegetable oil or vegetable stock if oil free
- Nutritional yeast
- Soya sauce or tamari (gluten-free)
- Garlic powder
- Paprika
- Curry powder
- Smooth Peanut Butter
- Apple cider vinegar
- Red curry paste
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Tools Needed To Make This Recipe
- Baking tray
- Parchment paper
- Mixing bowl (2 )small, (1) medium
- Whisk or fork
- Grater
- Sharp Chef’s Knife
- Cutting board
- Large skillet or Wok with a lid if possible
- (4)Small spoons to mix and taste
- Wooden spoons
- Serving spoons and bowls
- Oven mitts and trivets
More Rice Bowls To Enjoy
If you enjoyed this Curry Tofu and Colorful Vegetable Orange Rice, you will want to try my recipes:
- Sweet & Spicy Tofu Sushi Bowl
- Coconut Thai Red Curry
- Sticky Stir-fried Vegetables with Coconut Rice
- Curried Cauliflower Rice Bowl
I Love Hearing From You
Scroll below for a full list of ingredients and instructions to make this Curried Tofu Colorful Vegetables and Orange Rice. Let me know how you enjoy this recipe in the comment section below because I always love hearing from you. Find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
PrintCurried Tofu Colorful Vegetables and Orange Rice
Curried Tofu Colorful Vegetables and Orange rice is an oasis of pleasure for the senses. This plant-based, gluten-free meal is a magical combination of crispy curry tofu atop bright green beans, fragrant fennel, sweet shedded carrots, cubes of potato that are doused in a savory curry peanut butter sauce on top of a blend of brown rice and cauliflower, scented with orange juice and rind. This vegan, gluten-free, oil-free dish will have your taste buds will be dancing!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Main Dish, Bowls
- Method: Stove Top & Baking
- Diet: Vegan
Ingredients
Tofu
- 1 block Firm or extra firm tofu
- 2 tbsp vegetable oil or vegetable stock if oil free
- 2 tbsp nutritional yeast
- 2 tbsp soya sauce or tamari (gluten-free)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp curry powder
Vegetables
- 1 sweet potato cut into 1/4 inch cubes*
- 1 fennel bulb, thinly sliced
- 2 cups/1 pound greens bean, chopped
- 3 carrots, shredded
- 3 cloves of garlic, minced
Peanut Curry Sauce
- 1 Tbsp Smooth Peanut Butter
- 2 Tbsp Apple cider vinegar
- 1 Tbsp Soya sauce or tamari for gluten-free
- 2 tsp red curry paste
- 2 tbsp water
Orange Rice
- 2 cups hot cooked brown rice
- 2 cups hot cooked cauliflower rice
- 1 orange zested and juiced
Toppings
Chopped unsalted peanuts and sliced green onion
Instructions
Make The Tofu
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Cut pressed tofu into small 1/2 inch cubes.
- Mix together remaining ingredients in bowl. Add tofu and mix until throughly coated
- Spread evenly on baking tray. Bake for 20 mins, stirring halfway or until tofu is crispy on the outside. Remove from oven and set aside. While tofu is cooking prepare the vegetables.
For The Colorful Vegetables
- Make the glaze. Stir together peanut butter, vinegar, soya sauce (or tamari), curry paste and 2 tbsp water.
- Heat a wok or skillet over medium heat. Stir in sweet potatoes and cook for 5-6 mins adding 1-2 Tbsp of water at a time to prevent sticking.
- Stir in fennel, green bean, carrots and garlic. Cook for 2-3 mins or until heated through.
- Add glaze. Toss to coat.
Make The Orange Rice
- In a medium bowl, combine riced cauliflower, brown rice, and orange zest.
To Serve:
- Serve vegetable mixture over rice mixture. Top with baked curry tofu. Garnish with chopped peanuts, sliced green onion and orange wedges.
Notes
*Smaller cubes of sweet potato will cook faster.
