Italian Tofu with Creamy Bell Pepper Rice & Orange-Olive Arugula Salad
- Time
- 40 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 1 (5 oz) pkgbaby arugula
- 1 cupbasmati rice
- 20 fl ozchicken or vegetable broth
- 2 (12 oz) pkgextra firm tofu
- 2 clovesgarlic
- ¼ cupKalamata olives, pitted
- ¼ cupnutritional yeast flakes
- 2oranges
- 2red bell peppers
- 1shallot
- black pepper
- extra virgin olive oil
- garlic powder
- Italian seasoning
- onion powder
- paprika
- salt
- white wine vinegar
Cookware
- baking sheet pan
- chef's knife
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- stirring spoon
- tongs
- whisk or fork
Per serving
- Calories
- 626
- Protein
- 30g
- Carbs
- 62g
- Fat
- 32g
- Fiber
- 7g
- Sodium
- 226mg
Method
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