Rainbow Tofu Bowl with Red Gem Lettuce & Thai Curry Vinaigrette

Rainbow Tofu Bowl

with Red Gem Lettuce & Thai Curry Vinaigrette

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
670
FAT
26g
CARBOHYDRATES
73g
PROTEIN
35g

MAIN INGREDIENTS

  1. 1 scallion
  2. 1 red gem lettuce
  3. 1 orange
  4. 15.5 oz Nasoya® organic extra firm tofu
  5. 1 tbsp red curry paste
  6. 3 tbsp vegan yogurt
  7. 1 tsp agave
  8. 8.8 oz precooked brown rice
  9. 4 oz shredded carrot
  10. ¼ cup peanuts
  11. 1 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: Peanuts, Soy, Tree nuts
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
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.
2
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.
3
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.
4
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.
5
Serve
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.