Buffalo Ranch Vegan "Chicken" and Rice
Roasted ranch tofu with buffalo ranch rice!
Servings: 6
Calories: 349kcal
Ingredients
Ranch Tofu
- 1 Block(15oz) Extra firm tofu, drained and pressed
- 1 Tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1/2 teaspoon Dried parsley
- 1/2 teaspoon Dried dill
- 1/2 teaspoon Dried chives
- 1/4 teaspoon Dried tarragon
- 1/4 teaspoon Black pepper
- Pinch of Dried mustard
- Pinch of Organic cane sugar
Buffalo Ranch Rice
- 4 Tablespoons Vegan butter, divided
- 2 Large Carrots, diced
- 1 stalk Celery, diced
- 1/2 a Yellow onion, diced
- 4 Cloves Garlic, finely chopped
- 1 1/2 Cups Long grain rice
- 2 teaspoons Dried dill
- 2 teaspoons Dried parsley
- 6 Cups Vegetable broth, divided
- 1/3 Cup Hot sauce, I used Franks
- Salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees(F).
- After you have drained and pressed the tofu, break the block of tofu up into chunks with your hands and put them in a medium sized mixing bowl.
- Drizzle the olive oil over the tofu and then toss to coat the tofu.
- Then sprinkle all the spices over the tofu and toss to coat evenly.
- Put the tofu on a sheet pan lined with parchment paper or a silicone mat.
- Bake for 15 minutes, flip the tofu and then bake for another 15 minutes or until the tofu is starting to brown and get firm.
- While the tofu bakes, make the rice. Add 2 tablespoons of the vegan butter to a very large skillet(one that has a good amount of liquid capacity), heat on medium high.
- Then add the carrots, celery, onion and garlic. Sauté, reducing heat as needed for about 4 to 5 minutes or until the onions is translucent.
- Now, season with a pinch of salt and pepper and then sprinkle in the dill and parsley. Toss to combine everything.
- Pour in the rice and then toss everything and let the rice sauté for 1 to 2 minutes.
- Then add 4 cups of broth, the hot sauce and another pinch of salt and pepper to the skillet and stir to combine everything.
- Bring to a simmer, then reduce heat to medium to medium low, just so it is at a simmer. Cover and simmer, stirring every few minutes, for about 20 minutes. Most of the liquid should be absorbed at this time.
- Pour the remaining 2 cups of broth into the skillet, stir to combine everything. Then bring back to a simmer, recover, and simmer for about 10 more minutes, stirring every few minutes.
- Now add the roasted tofu to the skillet with the rice and stir to combine. Recover and then let the tofu and rice to simmer for about 15 to 20 minutes or until the rice is tender. Stirring every few minutes.
- Add the remaining 2 tablespoons of vegan butter and then stir it into the rice and let it melt.
- Taste and adjust seasonings adding more hot sauce or salt if needed.
Video
Notes
If you need more information on pressing tofu, check out my TOFU COOKING GUIDE!
Nutrition
Calories: 349kcal | Carbohydrates: 45g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 1768mg | Potassium: 217mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4871IU | Vitamin C: 15mg | Calcium: 43mg | Iron: 1mg