|2 servings||calories per servings 610||protein serving 24 g||carbs per serving 78 g||total fat per serving 24 g|
In the time it takes for brown rice to cook, you can build a fantastically wholesome bowl of sautéed vegetables, marinated tofu and sriracha-spiced nuts – a vegan meal that’s packed with a world of flavors and textures, as well as fiber and nutrients. Because no 2 bites are alike, this meal is as intriguing as it is satisfying.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||78 g|
|Dietary Fiber||11 g|
• 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 the 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 onion whites into 1-inch lengths. Finely chop greens, keeping white and green parts separate.
• Halve carrots lengthwise. Thinly slice crosswise at an angle.
• Cut or tear greens into bite-size pieces.
• Peel and mince garlic.
In a bowl, combine tofu, turmeric, nutritional yeast, tamari and 1/2 teaspoon cooking oil. Stir gently to coat tofu in marinade.
• Place a sauté pan over medium heat. Add 1/2 teaspoon cooking oil and nuts. Cook, stirring often, until nuts are lightly browned, 2-3 minutes.
• Stir in 1/2 packet sriracha for a nicely spiced, but not too hot, garnish. Add more sriracha as desired.
• Transfer nuts to a small bowl.
• Increase heat to medium-high. Add 1/2 teaspoon cooking oil. When oil is hot, add onion whites. Cook, stirring occasionally, until just translucent, 2-3 minutes.
• Add half of garlic. Cook, stirring, until fragrant, about 1 minute.
• Season to taste with kosher salt. Transfer to a plate.
• To pan, add 1/2 teaspoon cooking oil. When oil is hot, add carrots. Cook, stirring, until carrots are crisp-tender, 2-3 minutes.
• Add remaining garlic and greens. Cook, stirring, until greens begin to darken and wilt, 1-2 minutes.
• Season to taste with kosher salt. Transfer to onion plate.
• To pan, add 1 teaspoon cooking oil. When oil is hot, add tofu in a single layer. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip tofu. Cook without disturbing until browned on opposite side, about 2 minutes more.
• Season to taste with kosher salt.
• Fluff rice with a fork. Divide between 2 bowls.
• Top each bowl with tofu and vegetables.
• Garnish with spiced nuts, onion greens and benne seeds. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...