Looking for a comforting old favorite? Check out this plant-based take on a true classic, Garlic Butter Tofu. Add a side of veggies to have a complete balanced meal, or don't I'm not here to judge! This one's sure to be a winner with the whole family.
Cook brown rice according to package directions with olive oil
Press tofu for 15 Minutes using a tofu press or a whole lot of paper or dish towels wrapped around the tofu on a plate with a heavy pan like a cast iron if you have one.
After tofu is pressed unwrap from the towels and move to a cutting board. Cut tofu into small cubes.
Add tofu cubes to a large bowl and cover with arrow root powder. Toss to cover the cubes in arrow root powder.
Add olive oil to the pan on medium heat. Add tofu to pan in even layer and cook covered for 5-8 mins (until bottom layer is golden brown).
While the tofu is cooking:
1: rinse and chop the cilantro
2: melt butter with the bitter mix ingredients
When tofu is golden brown on the bottom flip (it is normal for the tofu to stick together).
When tofu is finished cooking on the other side, add tofu to a bowl and pour butter mixture on top. Stir to combine well.
Add rice to 4 bowls.
Divide cilantro onto the rice.
Divide tofu on top of rice.
Zest the lemon (or lime) on top of each bowl.
Cut the zested lemon into quarters and garnish for squeezing in the bowl.
Servings 0
