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About the Dish

  • Brown Rice

    Brown Rice

  • Tofu


  • Turmeric


  • Nutritional Yeast

    Nutritional Yeast

  • Tamari


  • Mixed Nuts

    Mixed Nuts

  • Sriracha


  • Green Onion

    Green Onion

  • Carrot


  • Garlic


  • Greens


  • Anson Mills Benne Seed

    Anson Mills Benne Seed


MAKE THE RICE: • In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place on high heat. • When liquid comes to a simmer, cover, reduce heat to low, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
MISE EN PLACE • Cut tofu into 1/2-inch cubes. • Cut the white parts of green onions into 1-inch lengths. Finely chop the green parts. • Halve carrots lengthwise, and thinly slice crosswise at an angle. • Cut or tear greens into bite-size pieces. • Peel and mince garlic.
In a mixing bowl combine tofu, turmeric, nutritional yeast, tamari and 1/2 teaspoon cooking oil. Stir gently to thoroughly coat tofu in marinade.
• Heat a sauté pan over medium heat. Add 1/2 teaspoon cooking oil and nuts. Stir frequently until the nuts are lightly browned, 2-3 minutes. • Stir in 1/2 packet sriracha for a nicely spiced, but not too hot, garnish, or add more as desired. • Transfer nuts to a small bowl.
• Increase heat to medium-high. Add 1/2 teaspoon cooking oil, then onion whites. Cook until slightly translucent, 2-3 minutes. • Add half the garlic, and cook, stirring, 1 minute more. • Season to taste with kosher salt. Transfer to a plate.
• To the sauté pan add 1/2 teaspoon cooking oil, then carrots. Cook until carrots are slightly tender, 2-3 minutes. • Stir in remaining garlic and greens. Cook until greens start to darken and wilt, 1-2 minutes. • Season to taste with kosher salt. Transfer to plate with the onions.
• To the sauté pan add remaining 1 teaspoon cooking oil. When the oil is hot, add tofu in an even layer. Cook until brown on the bottom, 3-4 minutes. Turn the pieces over, and cook until brown on the opposite side, about 2 minutes more. • Season to taste with kosher salt.
• Fluff rice with a fork, and divide between 2 bowls. Top each with half of tofu and vegetables. • Garnish with onion greens, spiced nuts and benne seeds. Enjoy!