A variation of this simple but DELICIOUS dinner is a go-to for me! It's plant-based/vegan and gluten free, and great for a busy night where you still need a satisfying meal.
If you've hung around here a while, you know me - I'm not a good recipe follower. Unfortunately for some of you, that also makes me a bad recipe WRITER! I hope, though, that you'll find guidance without a formal recipe a little liberating. You, too, have the freedom to make your kitchen and food work for you.
What I'm going to do in this post is just walk you through how I put together this simple, balanced, plant-based meal! (For more on what I mean when I say "balanced meal," be sure to check out this post.)
Ingredients for Veggie Rice:
Cooked brown rice/rice of choice (I had cooked a pot in advance and had it in the fridge)
Shredded cabbage/coleslaw mix
Steamed veggies of choice (from fresh or frozen! I had carrots and snap peas steamed and in the fridge from batch cooking, too)
Steph's Special Sauce: equal parts (I started w/ 2 tbsp each) peanut butter, tahini, liquid aminos, maple syrup, rice vinegar, & water
Make the Veggie Rice:
Cook rice (or use precooked)
In a large fry pan, combine rice, coleslaw mix, and steamed vegetables over low heat and cover. You're just warming them up & cooking down the cabbage.
On the side, mix up your special sauce! Let. yourself. play. with. this. You can adjust to taste, add more water to make it thinner, add a little corn starch so the sauce gets stickier...
Add the sauce to the pan & cook until cabbage is wilted.
Ingredients for Tofu:
extra-firm tofu
corn starch
paprika
garlic powder
onion powder
turmeric
black pepper
any other spices you love!
Make the Tofu:
Drain the tofu and cut into bite-sized cubes.
Combine all spices in a bowl with corn starch; toss to coat.
OPTIONS: Air fry! 380 degrees, 15-20 mins, OR lightly oil a fry pan and cook over medium-low heat, turning to take all sides crispy.