Rainbow Tofu Bowl
with Red Gem Lettuce & Thai Curry VinaigretteGET RECIPES DELIVERED
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- 1 scallion
- 1 red gem lettuce
- 1 orange
- 15.5 oz Nasoya® organic extra firm tofu
- 1 tbsp red curry paste
- 3 tbsp vegan yogurt
- 1 tsp agave
- 8.8 oz precooked brown rice
- 4 oz shredded carrot
- ¼ cup peanuts
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Allergens: Peanuts, Soy, Tree nutsNutrition
- Large nonstick skillet
Prepare the vegetables
Thinly slice the scallion. Roughly chop the red gem lettuce. Peel the orange and roughly chop half the wedges. Drain the Wildwood tofu and pat dry with paper towels. Dice the tofu into ¼ inch cubes.
Make the Thai curry vinaigrette
In a small bowl, combine the red curry paste, yogurt, agave, and juice from the remaining orange wedges. Season the Thai curry vinaigrette to taste with salt.
Crisp the tofu
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the diced tofu and sprinkle with salt and pepper. Cook tossing occasionally until browned on all sides, about 5 to 6 minutes.
Cook the brown rice
Make a small tear on either side of the brown rice bag, and microwave for 60 seconds. Divide the cooked brown rice between serving bowls.
Top the brown rice with red gem lettuce, shredded carrots, crispy tofu, and sliced scallions. Finish with orange wedges and peanuts. Drizzle the rainbow tofu bowls with the Thai curry vinaigrette.