Sweet Potato Rice With Smoked Tofu (Vegan)

8 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 14 oz smoked tofu (pressed and cubed (see notes)(double the amount 14oz))
• ¼ cup soy(a) sauce
• ¼ cup balsamic vinegar
• 1½ tbsp homemade browning sauce ((use ½ tsp if you are using store bought))
• 2 tbsp olive oil
• 1½ tbsp maple syrup
• 1½ tbsp all purpose seasoning
• 1 tsp tapioca starch
• 4 tbsp olive oil
• 1 small red onion (sliced)
• 1 scallion (sliced)
• 4 garlic cloves (minced)
• 2 tsp ginger (minced)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1½ tbsp curry powder
• 1½ tbsp all purpose seasoning
• ½ tbsp chadon beni
• 8 sprigs of thyme
• ½ tbsp pimento berries
• 1 medium sweet potato (chopped (approx 3 cups))
• 2 cups brown rice
• 2 cups kale (chopped)
• 1 scotch bonnet (optional)
• 2½ cups vegetable broth
• ½ cup coconut milk
• black pepper and pink salt (to taste)

Method

1. In a small bowl, add the soy(a) sauce, homemade browning sauce, balsamic vinegar, olive oil, maple syrup, all purpose seasoning, tapioca starch and mix to combine.
2. .Place the smoked tofu in a large bowl, pour the marinade over the tofu and use a spoon to thoroughly baste each piece of tofu.
3. Repeat the above step a few times so the tofu gains some colour and to allow the marinade to absorb the tofu.
4. Cover the bowl with saran wrap/cling film, refrigerate and leave to marinate for several hours or preferably overnight (during this time you can baste the tofu ocassionally as this will deepen the flavour and colour).
5. Preheat a medium sized non stick saucepan with 2 tbsp olive oil on medium heat.
6. Remove the tofu from the marinade (don't throw it away) and proceed to brown the tofu on each side (this should take several minutes and you may need to do this in batches).
7. As the tofu begins to brown add 2-3 tablespoons of the reserved marinade to the saucepan to further help with browning and enhancing the taste of the tofu.
8. Once browned, remove from the saucepan and set aside (clean out the saucepan prior to moving onto the next step).
9. Preheat 2 tbsp of olive oil in the same saucepan on medium heat.
10. Saute the red onion, scallion, garlic and ginger until soft and translucent.
11. Add the rell bell pepper and green bell pepper and continue to cook until soft for a few minutes.
12. Add the herb and spices - curry powder, all purpose seasoning, chadon beni, thyme, pimento berries scotch bonnet along with the kale, sweet potato and brown rice.
13. Pour in the vegetable broth and coconut milk milk, stir and bring to a rolling boil.
14. Reduce the heat to medium-low and simmer for 25-30 minutes or until the rice is fluffy with the lid on. Keep a watchful on the rice, as you may need a add more liquid (if so, only add 1/4 cup at a time as you don't want to add too much).
15. After the given time the rice should be fluffy and not mushy. Use a fork to determine the readiness. The rice grain should be soft and easy to squeeze and the liquid should have completely absorbed.
16. Fold in the tofu and allow to heat through for a few minutes.Do a taste test and add black pepper and pink salt accordingly.