Vegan Recipes from Cassie Howard

Vegan Insanity >> Vegan recipes that are delicious and easy to make. Plus, kitchen, cooking & shopping tips!

Sesame-Orange Tofu Rice Bowl

2 Comments

Orange-Tofu-Rice-BowlWhat’s another word for “in love”?

Infatuated? No… Obsessed? No…

I know – enamored. Yes, enamored. That’s exactly how I feel about rice bowls. Completely and utterly enamored. I guess you could say I’m infatuated and obsessed, too, but either way: LOVE.

Vegan-Orange-Tofu-RiceSo GORG! Swoon.

I piled a heap of brown rice, sauteed kale and a sweet & savory sesame-orange tofu on my plate and then sprinkled with some sesame seeds and green onions. DINNER IS SERRRRRRVED. YES.

The combination of orange juice, sesame oil, and a hint of heat from the red chili flakes, makes your mouth be all “what is this deliciousness I’m tasting and why don’t you feed it to me more often?”. I’m sorry mouth. I will do better.

Orange-Tofu-Rice-Bowl-VeganCan I also mention that my kids ate this and kinda sorta liked it? For real! My anti-tofu, anti-anything green kids liked this meal. Surprise of a lifetime. Guess that means no leftovers for me. But my kids ate greens! And tofu! Who are they?!

Vegan-Orange-Tofu-Rice-BowlNow it’s your turn to dig into this super yummy bowl of everything awesome. Enjoy, friend!

Sesame Orange Tofu Rice Bowl
Recipe Type: Entree
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • Marinade
  • 2 tsp cornstarch
  • 1/2 cup orange juice
  • 1 tsp orange zest
  • 1 tsp red pepper flakes
  • 3 tbsp tamari
  • 1 tbsp maple syrup
  • 1 1/2 tbsp apple cider vinegar
  • 2 medium garlic cloves, minced
  • 1 tbsp sesame oil
  • 1/4 tsp sea salt
  • 1 lb extra-firm tofu, sliced into 1/4 inch pieces
  • Rice Bowl
  • Sliced green onions, for garnish
  • 1 1/2 tbsp sesame seeds
  • 1 cup kale, chopped
  • 2 large garlic cloves, minced
  • 1 tbsp olive oil
  • 2 cups cooked brown rice
Instructions
  1. Preheat oven to 400F.
  2. Add cornstarch and water in a small bowl until the cornstarch is fully disolved. Set aside.
  3. In an 9×9 inch baking dish, add orange juice, orange zest, red pepper flakes, tamari, maple syrup, vinegar, garlic, sesame oil, salt and pepper, and the cornstarch & water mixture. Stir to combine .
  4. Add tofu coat it with the marinade. Cover and refrigerate 30-60 minutes.
  5. To bake, cover with foil and bake for 30 minutes, flipping the tofu over halfway through cooking time.
Rice Bowl
  1. While the tofu is cooking, heat a large pan over medium heat. Once warmed, add your olive oil, then the minced garlic. Cook for 1-2 minutes, or until the garlic is lightly browned. Add in the kale and cook until wilted, another 2-3 minutes. Remove from heat and set aside.
  2. In a bowl or on a plate, add rice, then the kale, then the tofu. Sprinkle with green onions and sesame seeds. Enjoy!

 

Tofu Teriyaki Bowl with Broccoli & Peppers

12 Comments

Vegan-Broccoli-Rice-Tofu If you were to to ask me a year ago if I liked tofu, I would have responded with one of the following things: EWWWWWWWW TOFU, YUCK YUCK YUCKY YUCK. GROSS, NO! ARE YOU CRAZY?! Today, tofu is one of my favourite things to eat. Love it. Any excuse to eat tofu now and I’m all YES PLEASE, GIVE IT TO ME NOW! Vegan-Broccoli-Tofu-Rice My favourite way to eat tofu is with a big pile of rice. Rice, tofu, veggies, sauce. Awesomeness in a bowl. This dish is filled with yummy things: Crispy baked tofu Flavourful rice Steamed veggies The most delicious teriyaki sauce ever Eat it up, then eat some more. A satisfying bowl of delicious food. Time to eat!

Broccoli-Tofu-Rice

Tofu Teriyaki Bowl with Broccoli & Peppers
Recipe Type: Entree
Author: Vegan Insanity
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • Rice
  • 1 cup rice (I used basmati rice)*
  • 2 cups water*
  • Baked Tofu
  • 1 block extra firm tofu
  • 1 tbsp oil (I used avocado oil)
  • 1 tbsp cornstarch
  • Veggies
  • 1 small head broccoli, chopped small
  • 1 small bell pepper, thinly sliced (I used yellow)
  • Teriyaki Sauce
  • 1/4 cup soy sauce
  • 2 tbsp sweet rice wine vinegar
  • 2 tbsp coconut sugar
  • 1/2 tbsp sesame oil
  • 1/2 tbsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1/2 tbsp cornstarch + 2 tbsp water (mixed well)
  • Putting it all together
  • Sesame seeds
  • Green onions, chopped
Instructions
Rice
  1. Cook rice according to package directions (usually 1 cup rice to 2 cups water*). Set aside.
Tofu
  1. Preheat oven to 425F. Wrap tofu in a clean towel, add something heavy (I usually use a few heavy cookbooks), and set aside for about 15 minutes to press out some of the water in the tofu. Slice your tofu into cubes or thin squares (like I did).
  2. Mix together cornstarch and oil. Add the tofu and coat each piece evenly. Spread tofu on a large baking sheet, lined with parchment paper or a Silplat baking mat. Bake in the preheated oven for about 15 minutes, then flip and bake for another 20 minutes until browned (a nice deep brown is ideal, but not black!).
Teriyaki Sauce
  1. Whisk together the soy sauce, sweet rice wine vinegar, sugar, sesame oil, ginger, and fresh garlic. Then add the cornstarch/water mixture. Bring to a simmer in a small pot. Simmer for 3-5 minutes, until the sauce thickens. Remove from heat and set aside.
Broccoli
  1. Steam broccoli & sliced peppers until fork-tender. Set aside.
Putting it all together
  1. Add rice to your bowls, and top with tofu, broccoli and peppers. Drizzle the teriyaki sauce on top, then sprinkle some sesame seeds and green onions on top.

Broccoli-Rice-Tofu