2016.06.19 Tofu; Bean, Cilantro, Orange, Radish, Rice, Shallot, Tofu

2016.06.19 Tofu; Bean, Cilantro, Orange, Radish, Shallot, Tofu


Shopping Cart (Products are suggestions, substitute per need\want):

1 pkg. Nasoya Organic Firm Tofu, Sprouted
1 jar McCormick Gourmet Spice Blend, Cuban
1 jar Gancho Ranch Original Chimichurri Sauce
1 pkg. Whole Foods 365 Rice, Basmati
1 can Whole Foods 365 Beans, Black
1 bottle Whole Foods 365 Orange Juice
1 bottle Braggs Vinegar, Cider
1 Orange
2 Radishes
1 Shallot
1 pkg. Cilantro
1 pkg. Carrot, shredded
(plus anything missing from the staples list)


Fridge/Pantry Staples:


Sea Salt, Fine Crystals
Pepper, Ground
EVOO


Measurement/Preparation:


Small pot with 1 1/4 cups of water, slightly salted, to boil
Large skillet with 2 tablespoons EVOO, to medium-high heat

Sprouted Tofu (1/2 block), cut into 1/4" squares, place in large prep bowl
Cuban Spice Blend (3 teaspoons)
Chimichurri Sauce (1/2 cup)
Basmati Rice (1/2 cup)
Cilantro (12 sprigs) -
Destem and roughly chop
Reserve 1 tablespoon for garnish later
Black Beans, drained and rinsed (2/3 cup)
Shredded Carrots (2/3 cup)
Orange (1) -
Peel 4 long strips of zest
Cut off ends of orange
Lay flat and remove peel with curved downward cuts exposing flesh
C ut orange flesh into bite size pieces
Radishes (2) -
cut off root ends and discard
lay flat and slice in 1/4" thick half moons
place in medium prep bowl
Shallot (1) -
Cut ends off and remove peel
Halve lengthwise
Lay flat and slice in 1/4" thick half moons
Add to radishes in prep bowl
Cider Vinegar (2 teaspoons)
Orange Juice (2 teaspoons)


Cooking:



Small Pot -

add basmati rice and orange zest, then bring to aboil.
Once boiling, cover and reduce heat to medium-low.
Simmer 16 minutes, or until rice is tender and water is absorbed.
Remove from heat.
Let rest, covered, 3 minutes.
Fluff with a fork.

Pickle Vegetables -

Add carrots, cilantro, cider vinegar and orange juice to bowl with radishes and shallot. Lightly season with salt and pepper.
Drizzle with 2 tablespoons EVOO.
Toss to coat.
Set aside to pickle, stirring occasionally.

Tofu -


Drizzle with 2 tablespoons EVOO.
Sprinkle with cuban seasoning.
Lightly season with salt and pepper.
Toss to coat.

Large Skillet -


Add tofu to hot pan. Cook 10-12 minutes, or until evenly crisp, stirring occasionally.

Small Pot -

Remove orange zest from rice and discard.
Add black beans, orange pieces, and about 1 tablespoon chimichurri sauce.
Salt and pepper to taste.
Stir to combine.

Plating:

Divide rice and black beans between plates.
Top rice and beans each with Cuban tofu.
Serve citrus-pickled vegetables on the side of each plate.
Drizzle remaining chimichurri sauce over dish.
Garnish with reserved cilantro.

Wine:


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