Creamy Vegan Chicken and Rice
A creamy vegan 'chicken' and rice dish features savory sauce, vegetables, and tofu for a satisfying meal.
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Instructions
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Preheat the oven to 375°F.
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Press tofu for 20 minutes by wrapping it in a towel and weighting it down.
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Cook rice per package directions using 5 cups of water with 2 vegetable bouillon cubes.
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In a large pan, heat 1 tablespoon olive oil over medium-low heat. Add vegetables, cover, and cook until carrots soften. Season with salt and set aside.
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Slice pressed tofu 1/2-inch thick. Brush with olive oil mixed with sage, then place on a greased baking sheet. Roast for 30 minutes until firm and browned. Cool and cut into bite-sized pieces.
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Prepare the sauce: blend bouillon, salt, nutritional yeast, and silken tofu in a food processor until smooth.
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Combine cooked rice, roasted tofu, cooked vegetables, and sauce. Warm on low heat if desired, then serve.