with Roasted Broccoli and Basmati Rice
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- ½ cup basmati rice
- 1 onion
- 4 cloves cloves garlic
- Fresh ginger
- 8 oz broccoli florets
- 1 tbsp vegan butter
- 1½ tsp curry powder
- 1 can crushed tomatoes
- 1 package Wildwood® organic sprouted tofu
- 1 can coconut milk
- 1 tsp coconut sugar
- 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
Preheat the oven to 400°F. Combine the basmati rice, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook rice until all of the water is absorbed and the grains are tender, about 13 to 15 minutes.
Peel and chop the onion. Peel and slice the garlic. Peel and mince the ginger. Add the broccoli to a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast the broccoli in the oven until browned and crisp in places, about 6 to 8 minutes.
Place a large skillet over medium-high heat and melt the butter. Add the onion, sprinkle with salt, and cook, stirring occasionally, until the onion is very soft and browned, about 6 to 8 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
Add the curry powder and stir to coat the onions. Add the crushed tomatoes and season with salt and pepper. Reduce the heat to low and cook until slightly thickened, about 5 to 7 minutes. Drain the tofu and cut into 1 inch cubes.
Once the sauce has thickened, carefully transfer to a blender. Add the coconut milk and coconut sugar, and blend until smooth. Return sauce to the skillet. Season with salt and pepper, add in the cubed tofu, and gently stir. Increase heat to medium and bring sauce to a simmer. Cover and cook until the tofu is hot, about 3 to 5 minutes.
Fluff the basmati rice and divide between large plates. Top with the butter tofu and serve with roasted broccoli.