Stir-Fried Veggie Rice
Crispy Baked Tofu
Ingredients
- 1 (8-oz) pkg whole mushrooms
- ½ (10-oz) pkg shredded carrots
- ½ (12-oz) pkg cauliflower crumbles
- 1 (8-oz) pkg sugar snap peas
- 3 green onions, sliced
- ½ orange bell pepper, sliced
- 2½ Tbsp fresh orange juice
- 2 Tbsp low-sodium soy sauce (or use tamari)
- 1½ Tbsp dark sesame oil
- 1½ Tbsp pure maple syrup
- 1 (4-oz) pkg mung bean sprouts (see Note)
- 1 Tbsp sesame seeds
Instructions
- Process mushrooms and carrots in a food processor until crumbled. Toss with cauliflower, sugar snap peas, onions, and bell pepper in a bowl.
- Whisk together orange juice, soy sauce, oil, and syrup. Toss with cauliflower mixture, and top each serving with sprouts and sesame seeds.
Side Dish Ingredients
- 1 (14-oz) pkg extra-firm tofu, drained
- 1 Tbsp sesame oil
- 1 Tbsp low-sodium soy sauce (or use tamari)
- 1 Tbsp cornstarch
Side Dish Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil; lightly coat with cooking spray.
- Place tofu on several layers of paper towels. Cover with paper towels, and gently press out moisture. Let stand 5 minutes. Cut into ½-inch cubes.
- Toss together tofu, oil, and soy sauce in a large bowl. Gradually stir in cornstarch.
- Spread tofu in an even layer on prepared pan.
- Bake 20 minutes or until tofu is golden and crisp, stirring once.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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