|Spicy, crisp tofu cubes provide much needed comfort for Day 10 of Vegan Mofo!|
Warm and melted oozing cheesy goodness always initiates those feelings, but what about food that makes you want to gulp water after several bites? Does that too inspire need to be comforted by seductive food. It gives heat from within. That must be elicit some kind of satisfaction.
For the extra firm tofu (Trader Joe's organic line), I rubbed in crushed red pepper, smoked paprika, and chili powder for a spin on my usual fried tofu dish. The vegetables and brown rice picked up on the kicking flavor, making lunch a fiery meal that was as hot as the outdoor humidity. For added flare, may I suggest diced jalapeños to really amp up fired to perfection tofu!
And a glass of ice cold water would be a definite must!
Vegan Spicy Tofu And Veggie Rice Bowl Ingredients and Preparation
1 tablespoon olive oil
1/2 extra firm tofu, drained and diced
1 teaspoon garlic
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
1/4 cup red onion, chopped
1/2 cup tomato, diced
1 cup brown rice, cooked
1 cup broccoli, steamed
1/2 teaspoon basil
1/2 teaspoon oregano
Heat up olive oil in a skillet.
Marinate dried tofu cubes in garlic, salt, turmeric, cumin, black pepper, crushed red pepper flakes, and paprika.
Toss tofu cubes into the skillet.
|Little tofu cubes dancing in olive oil.|
|Add red onions and tomato last. Stir in brown rice & broccoli. Turn off the heat. Sprinkle with basil & oregano.|
|Until you take a bite.|