Rice Bowl with Tofu in a Thai Peanut Sauce

Post by Megan Stulberg

My boyfriends works at PETA, which is basically a Vegan Girlfriend’s dream. He’s pretty great, for many reasons, but a bonus is that he used to do cooking videos for PETA2. I’m not going to link to it because he’d probably kill me, but there’s a super cute one he did about peanut butter a few years back and this sauce is in it. We made it together last month, and then I further modified it for this dish.

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INGREDIENTS: 

For the sauce…

  • 3/4 – 1 cup light coconut milk
  • 1/3 cup organic smooth peanut butter
  • 2 limes, juiced
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp garlic powder
  • Black pepper and sea salt, to taste

For the rest of it…

  • 1 block extra-firm tofu (non-GMO if possible)
  • 1 cup texmati rice
  • Handful of fresh cilantro, chopped
  • Lime slices, for garnish
  • 2 tbsp cold-pressed EVOO

IMG_8569DIRECTIONS:

  1. Prepare tofu by pressing tofu in paper towel to remove excess moisture.
  2. Bring a pot of water (1 3/4 cup) to boil. Add rice, lower heat, then leave covered to cook for approximately 15 minutes. Every few minutes, stir rice with wooden spoon to prevent sticking. Remove from heat once all water has evaporated and set aside to cool.
  3. While rice is cooking, slice tofu into bite-size cubes. In large saucepan on high heat, add olive oil and wait for it to sizzle. Reduce to low heat, then add tofu to pan. Let tofu fry, flipping occasionally.
  4. Begin the sauce! Add coconut milk to another saucepan on medium heat, then lime juice, garlic powder, salt, pepper and soy sauce. Stir peanut butter like CRAZY before adding it — seriously, this is important or else it’ll be a pain to combine! Also, make sure the peanut butter is room temperature, or even pop it in the microwave for a few to melt it a bit. Anyways, add peanut butter by the tbsp, stirring as you go. The end result should be a creamy, pourable sauce.
  5. If tofu isn’t browned yet, raise to high heat for a minute or so. Add tofu to the other saucepan and thoroughly coat tofu in the peanut sauce.
  6. Serve tofu on a bed of rice, topped with fresh cilantro and lime slices for garnish.

Yum! Makes 4 lunch servings or 2 big dinner servings.

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Lime ‘n’ Chipotle Mac and Cheese (Gluten-free, Vegan, Nut-Free)

Recipe by Aine Davis

While my Vegan Girlfriend co-bloggers are living off of raw food and cold-pressed juices (nothing wrong with that), I’m choosing instead to indulge. It’s my 21st birthday and I’ll do what I want!

This has to be one of the best dishes I’ve ever made, and surprisingly I created it entirely from leftovers!961671_10155346804985133_2111936493_n 11081608_10155346804990133_441365893_nIngredients…

(Adapted from Daiya’s recipe)

  • 1 box gluten-free rice macaroni
  • 3 cups Daiya Cheddar Style Shreds
  • 2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1/4 cup chipotle peppers in adobo sauce
  • 3 tbsp dairy-free “butter” (I used Earth Balance)
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika pepper
  • Juice from 2 Limes

Directions…

  1. Cook pasta according to instructions on package. Drain thoroughly and rinse in cold water. Set aside.
  2. Prepare the “cheese” sauce while waiting for oven to preheat to 350 F. In a small pot on medium heat, melt butter. Add pepper, nutritional yeast, paprika, lime juice and chipotle peppers. Let simmer for 3-5 minutes.
  3. Pour almond milk into pot and mix together. Add the “cheese” shreds, then let pot simmer over low heat for 3 minutes. Stir regularly to prevent sauce from burning.
  4. Combine pasta and sauce together in pot.
  5. Transfer pasta to casserole dish and top with paprika.
  6. Bake uncovered at 350F for 25 minutes. Serve immediately (with or without pizza as a side dish, your choice).

Makes approximately 4 servings.

Enjoy!