Well, the other day, while I was in the depths of my twilight sleep, I arose with the idea that maybe I should try to re-create those essences and flavors in an entirely new, vegan way. And for me, the only thing that was spongy enough to soak up all of those amazing spices is tofu. So, I set out to make a tofu version of the halal "street meat" chicken and rice dish. This recipe is a combination of several other spice recipes I found online, mixed up, switched around and veganized to the delicious recipe you find below.
To cook: Preheat the oven to 350. Line a large baking dish with foil. Spray the foil or spread a thin layer of canola oil onto the foil. Spread the mixture out in a single layer out onto the foil. Spritz the top of the tofu with a little more oil, or omit if you're unable to spray your canola oil. Cook for 35 minutes. Allow to rest for at least 5 minutes before serving.
For the Tofu mix:
- 3 tablespoons Earth Balance
- 1 teaspoon turmeric
- 3 cups jasmine or Basmati rice
- 5 cups no-chicken broth
- Put into a rice cooker and cook until done. Or, cook over medium heat until cooked through a fluffy.
- 10 oz. vegan yogurt (I like coconut yogurt)
- 1/2 c. Vegenaise
- 1 Tbsp. salt
- 1 Tbsp. red wine vinegar
- 1.5 Tbsp. lemon juice (½ lemon)
- 1 Tbsp. olive oil
- 3 garlic cloves
- 1/2 tsp parsley (dry or fresh)
- 1 tbsp cold water
Place all in a blender or magic bullet and puree until smooth and blended.
Let me know what you think of this dish, and I hope you enjoy it as much as we did!!!