Végétalien Recipe

Cook grains

Rinse the brown rice (and quinoa if using) under cold water. In a medium saucepan combine rice, quinoa, and 3 cups water. Bring to a boil over high heat, then reduce heat to low, cover and simmer 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare vegetables

While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add diced carrot and cook 3–4 minutes, then add red bell pepper and zucchini and cook another 4–5 minutes until slightly softened.

Add chopped kale or spinach and frozen peas, stirring until greens wilt and peas are heated through, about 2–3 minutes. Transfer vegetables to a bowl and set aside.

Crisp the tofu

Pat pressed tofu dry and cut into 1/2-inch cubes. In the same skillet, add the remaining 1 tablespoon olive oil and heat over medium-high. Add tofu cubes in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 8–10 minutes. Add 1 tablespoon tamari and toss to glaze; cook 1 more minute and remove to a plate.

In the skillet add drained chickpeas and the remaining 1 tablespoon tamari; cook 2–3 minutes to warm and slightly brown. Remove chickpeas and set with tofu.

Build the sauce

In the skillet over medium heat, add vegetable broth and tomato paste, whisking to combine and dissolve the paste. Stir in smoked paprika, ground cumin, dried oregano, maple syrup, lemon juice, salt, and black pepper. Let simmer gently 2–3 minutes to meld flavors.

Return the cooked vegetables, tofu, and chickpeas to the skillet. Stir to coat everything in the sauce and simmer together 3–4 minutes so the flavors combine and the sauce thickens slightly. Taste and adjust salt, pepper, or lemon as needed.

Serve the vegetable-tofu mixture over the cooked brown rice. Sprinkle chopped fresh parsley, toasted pumpkin seeds and red pepper flakes on top for crunch and brightness.

Leftovers: cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if needed.