Tofu with rice and veggies
Healthy, protein packed vegan recipe
Ingredients
- 1 package extra firm tofu
- 16 oz hoisin sauce
- 3-4 cloves garlic minced
- 1.5 tsp minced our crushed ginger
- 1 head broccoli broken into florets
- 1 large sweet potato
- 2 cups basmati rice
- Chinese mustard paste
- 1 TBSP olive oil
Instructions
- Press tofu, ideally for 60 minutes if you have the time.
- Combine hoisin, garlic, and ginger in a medium mixing bowl. Whisk to combine. Set aside.
- Once the tofu is pressed to your liking, cut into 1/2 inch cubes. Place tofu cubes in the sauce you just made. With a large spoon, stir tofu cubes with the sauce until sauce is covering all cubes equally.
- Cover your bowl with plastic wrap and place in the refrigerator overnight.
- When you are ready to make your dish, preheat the oven to 400 F.
- Wash, peel, and cut sweet potatoes into 1/2 inch cubes. Toss with 1/2 TBSP olive oil, salt, and pepper. Place sweet potatoes in the oven for 35-40 minutes, flipping with a spatula halfway through.
- Begin cooking the rice per package directions.
- Warm the remaining olive oil over medium heat in a large skillet. Once glistening, add the tofu and all of the marinade. Regularly stir tofu and sauce – there should be slight bubbling of the sauce but not full on boiling. You want the sauce to thicken up – it usually takes about 15 minutes of cooking.
- About halfway through cooking the tofu, begin steaming broccoli. I like to steam my veggies when cooking my rice (I'll provide a link to what I use in the notes!).
- Once everything is cooked, you can now assemble the dish! In a bowl, place large spoonful of rice, tofu, and veggies. Serve with Chinese mustard paste, and I enjoy some fresh cracked black pepper.
Notes
This dish is a really nice reset. I don’t love eating meat all the time and to mix in this vegan option is really nice during the week sometimes.
A few notes: I typically use white basmati rice, but you could use brown rice if you would prefer. This is the rice/grain cooker I use for almost every dish and I love it! You can also change up the vegetables if you want. I’ve tried a few combinations but this is the one I always come back to! The dish pictured does not have the sweet potato in it because I forgot it at the store….it was delicious either way though!
If you don’t have time to marinate the tofu overnight, don’t fret. You can begin making your dish, it just may not be AS FLAVORFUL. But It’ll still be really good!
The Chinese mustard paste is very spicy to me – a little goes a long way so be cautious with this! Pressing tofu is basically just taking the extra liquid out of it. Wrap the tofu in paper towel, and place something heavy like a pot on top of it. You will have to change out the towels a few times as tofu does hold quite a bit of moisture. I you want a full instructional video, here is a great one I found.
As always, if y’all try it let me know! I love feedback and connecting on socials!