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The Spruce / Anastasiia Tretiak
Nutrition Facts (per serving) | |
---|---|
265 | Calories |
13g | Fat |
24g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 265 |
% Daily Value* | |
Total Fat 13g | 16% |
Saturated Fat 2g | 10% |
Cholesterol 0mg | 0% |
Sodium 259mg | 11% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 5g | 19% |
Total Sugars 3g | |
Protein 19g | |
Vitamin C 3mg | 17% |
Calcium 335mg | 26% |
Iron 4mg | 19% |
Potassium 563mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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 Rice:
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2 cups brown rice
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2 teaspoons vegetable bouillon
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5 cups water
For Sauce:
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1 cube or teaspoon chicken-flavored vegetable bouillon
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1/2 teaspoon kosher salt
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2 to 3 tablespoons nutritional yeast
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1 block extra-firm silken tofu
For Tofu:
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1 block extra-firm tofu
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1 tablespoon olive oil
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1 tablespoon fresh sage, minced
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1 tablespoon rosemary, minced
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Kosher salt, to taste
For vegetables:
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1 tablespoon olive oil
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2 cups chopped portobello mushrooms
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1/2 cup diced carrot
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1 cup chopped asparagus
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Kosher salt, to taste
Steps to Make It
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Gather the ingredients.
The Spruce / Anastasiia Tretiak -
Preheat oven to 375 F. Wrap tofu in a clean dish towel and place a plate on top. Place a heavy can or similar item on top of plate to weigh it down, and let drain for 20 minutes.
The Spruce / Anastasiia Tretiak -
Add 2 cubes of vegetable bouillon to 5 cups water.
The Spruce / Anastasiia Tretiak -
Cook rice according to package directions, using vegetable bouillon.
The Spruce / Anastasiia Tretiak -
Heat a tablespoon of olive oil in a large frying pan over medium-low heat, then add vegetables.
The Spruce / Anastasiia Tretiak -
Cover and cook until carrots are soft, salt to taste, then set aside until ready to use.
The Spruce / Anastasiia Tretiak -
Slice 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.
The Spruce / Anastasiia Tretiak -
Roast tofu for about 30 minutes or until firm and browned on both sides. Remove from oven, let cool, then cut into bite-sized pieces.
The Spruce / Anastasiia Tretiak -
Make sauce by combining bouillon, salt, nutritional yeast, and silken tofu in a food processor. Blend until very smooth. Set aside.
The Spruce / Anastasiia Tretiak -
Once rice is finished cooking, combine everything together with along with rice. Warm on low heat if needed. Serve hot.
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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