Name: Italian Tofu with Creamy Bell Pepper Rice & Orange-Olive Arugula Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ cups basmati rice; 887 ml chicken or vegetable broth; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; ½ cup Kalamata olives, pitted; 3 oranges; 85 g Parmesan cheese; 3 red bell peppers; 2 shallots; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; onion powder; paprika; salt; white wine vinegar

Italian Tofu with Creamy Bell Pepper Rice & Orange-Olive Arugula SaladItalian Tofu with Creamy Bell Pepper Rice & Orange-Olive Arugula Salad — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ cups basmati rice

887 ml chicken or vegetable broth

3 (340 g) pkgs extra firm tofu

3 cloves garlic

½ cup Kalamata olives, pitted

3 oranges

85 g Parmesan cheese

3 red bell peppers

2 shallots

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

onion powder

paprika

salt

white wine vinegar

Instructions

Preheat oven to 230°C (450°F).

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a large pot. Add broth and salt to the pot; bring the mixture to a boil over high heat.

While the broth is heating up, trim, seed, and mince bell peppers.

Once the broth comes to a boil, add bell pepper and stir to combine; cover the pot and reduce heat to low. Cook bell pepper-rice until liquid is mostly absorbed, 18-20 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, place oil and spices in a large bowl; stir to combine the spice paste.

Medium dice tofu, add to the bowl with the spice paste, and gently stir to coat. Divide tofu between two baking sheets and spread out in a single layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until tofu is golden brown, about 25 minutes. Remove from oven.

While the tofu is cooking, peel and mince garlic. Place in the reserved bowl along with oil, vinegar, and spices; whisk to combine the dressing.

Peel and thinly slice shallots into rings. Add to the bowl with the dressing.

Cut off skin and white pith from the oranges; slice between the membranes to release segments. Add to the bowl.

Halve olives lengthwise. Add to the bowl along with the arugula and toss to combine the salad. Set aside.

Finely grate Parmesan. When the bell pepper-rice is done, add Parmesan to the pot and stir until creamy and combined.

To serve, divide tofu, creamy bell pepper-rice, and salad between plates. Enjoy!

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