Buffalo Soy Curls Rice Skillet
NOTE: Make sure rice is cooked and ready to make the recipe before you start the following directions. Also, half the recipe if you do not want leftovers.
Ingredients
- 1 large onion chopped
- 4 cloves garlic minced
- 2 large carrots chopped
- 4 cup cauliflower chopped into small bite-sized pieces
- 2-3 cups finely chopped steamed kale or you can cook it with the onions
- 2 cups low-sodium veggie broth more or less if needed
- 3 cups soy curls
- 4 cups cooked warm brown rice
- 1 cup salt-free tomato sauce
- 2-4 T Louisiana Hot Sauce add more or less depending on your desired spice level
- 2 T nutritional yeast
- salt (to taste)
- Vegan Bleu Cheese Dressing (recipe in notes below)
Instructions
- Preheat oven or toaster oven to 350 degrees F.
- Place soy curls in a bowl of water and cover with cold water. After 10 minutes, drain off the water well and squeeze the curls with your clean hands to remove excess water. In a small bowl, mix 1/2 cup tomato sauce with 1/4 cup Louisiana Hot Sauce. Mix well and pour into the soy curls to marinate for about 10 minutes, or until the sauce has been absorbed into the curls.
- Bake the buffalo curls on non-stick foil or parchment paper-lined baking pan for about 20-25 minutes, or until a little crispy on the outside.
- While the curls are baking, steamfry onion and garlic in a large skillet with a couple of T of water and cook about 3-5 minutes until onion is translucent.
- Add carrots, cauliflower, kale, and veggie broth and cook covered for 10-15 minutes or until veggies are cooked through. You may need to add more veggie broth or water while cooking, however there shouldn’t be too much liquid left after the veggies are done otherwise the dish will be too wet. You want a little coating on the bottom of the pan but if there’s too much liquid once the veggies are finished cooking, pour a little out.
- Add rice, baked buffalo soy curls, the rest of the tomato sauce and hot sauce, nutritional yeast and cook for about 3 minutes or until all ingredients are heated through. Add salt to taste.
- Top with vegan bleu cheese dressing and serve!
Notes
Vegan Bleu Cheeze Dressing
2 T raw cashews 6 oz. firm or extra-firm tofu 1 t salt ¼ cup tahini ¼ cup + 2 t lemon juice 3/4 t white vinegar 1 t Dijon mustard 2 T apple cider vinegar 2 t agave 2 T water (more if needed to thin out) 2 garlic cloves 4 t white or yellow miso paste Blend all ingredients in a high-speed blender until smooth. Chill in refrigerator before serving. Store in an air-tight container or jar.
2 T raw cashews 6 oz. firm or extra-firm tofu 1 t salt ¼ cup tahini ¼ cup + 2 t lemon juice 3/4 t white vinegar 1 t Dijon mustard 2 T apple cider vinegar 2 t agave 2 T water (more if needed to thin out) 2 garlic cloves 4 t white or yellow miso paste Blend all ingredients in a high-speed blender until smooth. Chill in refrigerator before serving. Store in an air-tight container or jar.