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The Spruce / Anastasiia Tretiak
You don't have to be an omnivore to appreciate a delicious dish of comforting "chick'n" and rice. Just like the traditional version, this vegan-friendly recipe is chock full of creamy sauce as well as toothsome vegetables and tofu for texture. A perfect pick me up for a chilly evening!
This recipe can be prepared ahead of time and frozen as well. To thaw, simply warm in a saucepan (along with a touch of non-dairy milk) until it reaches the desired temperature.
Ingredients
- For the Rice:
- 2 cups brown rice
- 2 teaspoons vegetable bouillon
- 5 cups water
- For the Sauce:
- 1 cube or teaspoon chicken-flavored vegetable bouillon
- 1/2 teaspoon salt
- 2 to 3 tablespoons nutritional yeast
- 1 block extra-firm silken tofu
- For the Tofu:
- 1 block extra firm tofu
- 1 tablespoon olive oil
- 1 tablespoon fresh sage (minced)
- 1 tablespoon rosemary (minced)
- Dash of salt to taste
- For the Veggies:
- 1 tablespoon olive oil
- 2 cups portobello mushrooms (chopped)
- 1/2 cup carrot (diced)
- 1 cup asparagus (chopped)
- Salt (to taste)
Steps to Make It
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Gather the ingredients.
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Preheat the oven to 375 F.
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To drain the tofu: Wrap the tofu in a clean dish towel and place a plate on top. Place a heavy can or similar item on top of the plate to weigh it down, and let drain for 20 minutes.
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Add 2 cubes of vegetable bouillon to the 5 cups of water.
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Cook rice according to package directions, using the vegetable bouillon.
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Heat a tablespoon of olive oil in a large frying pan over medium-low heat, then add the vegetables.
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Cover and cook until carrots are soft, salt to taste, then set aside until ready to use.
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Slice the tofu about 1/2 inch thick. Mix olive oil and sage together and brush onto tofu slices, then transfer to a lightly greased baking sheet.
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Roast the tofu for about 30 minutes or until firm and browned on both sides. Remove from the oven, let cool, then cut into bite-sized pieces.
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Make the sauce by combining all “sauce” ingredients into a food processor. Blend until very smooth. Set aside.
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Once the rice is finished cooking, combine everything together with the rice in the pot. Warm on low heat if needed. Serve hot.
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Enjoy!
The Spruce / Anastasiia Tretiak
Recipe Variation
- Add an extra 1/2 block of silken tofu, 1 tablespoon nutritional yeast, and 1/2 cube more bouillon if you want the dish to be extra creamy.
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