Curried 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
Scale
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.