Spicy Brown Rice Vegetable Medley

This recipe was developed by Chef Rebecca Johnson at Plant Powered Metro NY during one of our product trainings.

Servings: 4
Serving size: 5 oz.

Ingredients

1 cup brown rice
1 cup water
1/2 tsp. onion powder
1/3 cup snow peas
1/3 cup broccoli
1/3 cup cabbage
3 cups asparagus
1/4 cup Acremade egg substitute
2/3 cup water
1/4 tsp. black salt
4 oz. tofu, sliced
1 Tbsp. nama shoyu
1/4 tsp. Gojuchang
1/2 tsp. fermented black garlic, ground

Preparation

1. Preheat the oven to 350 degrees.
2. Marinate the tofu with nama shoyu for 5 minutes.
3. Add the brown rice, water, and onion powder into an Instapot at the set time with knob turned to pressure setting.
4. Slice the tofu into thin sticks, and place on a silpat to bake for 15 minutes.
5. Mix the water, egg substitute, and black salt. Pour the mixture onto a silpat in a circle and place in the oven. Cook on the first side for 3-5 minutes until it’s firm enough to turn over. Flip over, and cook for another 3-5 minutes. Remove from the oven and set aside.
6. Steam the snow peas, broccoli, cabbage, and asparagus for 5 minutes until tender but not soft.
7. Mix rice and vegetables in a casserole dish. Stir in Gojuchang, ensuring it mixes thoroughly.
8. Place the egg over the rice and vegetables and, using a spoon, gently break it up into pieces to mix it in.
9. Sprinkle the black garlic on top. Serve hot.