Spicy Wild Rice Tofu and Mushrooms Meal Vegan

Indulge in a delicious vegan meal featuring wild rice, savory mushrooms, and baked tofu! This colorful dish is a melange of contrasting textures of nutrients folded in a flavorful sauce. If you precook wild rice beforehand, you will need less than 30 minutes to prepare a lunch for four.
I like to precook rice, lentils, and my favorite beans and freeze 2-cup portions in zip-lock baggies. This saves me time and makes planning for the next day’s meal easy. I thaw them overnight, and all that is left for the following day is the selection and preparation of fresh vegetables and spices.
In my favorite recipes, I often use quality vegan cheese substitutes for the fullness of taste and flavor. Just a small amount will do wonders for your plant-based dish.

White round late with tofu and rice stew

Spicy Wild Rice Tofu and Mushrooms a Delicious Vegan Meal

Mirjana

Discover how to create a nutritious and flavorful dish that satisfies both hunger and taste buds. My step-by-step guide will show you how to combine wholesome ingredients for a satisfying and hearty meal. Elevate your plant-based cooking with our recipe for Wild Rice Mushrooms and Baked Tofu – a delightful fusion of flavors and textures.

(Violalife in this recipe is free of dairy, soy, gluten, lactose, or preservatives.)

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Modern, vegan, Vegetarian

Servings 4 people

Ingredients

14 oz package of extra firm tofu cut into bite-size shapes of your choice
2 cups precooked wild rice
1 onion, chopped
1 cup sliced mushrooms of your choice
3 slices smoked vegan cheese cut into 1/2-inch squares (I use Violife)
5-6 cloves garlic, minced or smashed
1 tsp ginger, crushed
1 yellow mini pepper, sliced
1/2 cup carrots, sliced
1/4 cup olive oil use 2 tbsp for baking tofu
2 tbsp vegan mayo (I used Chosen Foods Classic)
1 tbsp tamari sauce low sodium
1/2 cup vegetable broth or water
Spice mixture: salt and pepper to taste, 1/2 teaspoon of powdered garlic, turmeric, and ginger. Add other spices of your choice. for baking tofu
dash of cayenne pepper
3 tbsp flour or cornstarch for baking tofu
2 green onions or scallions, sliced for serving
1/2 Serrano pepper, thinly sliced for serving
16-20 arugula leaves (can be substituted with sprigs of parsley, cilantro, or your favorite green herbs)

Instructions

Prepare and chop your ingredients and set aside.
Dry tofu between paper towels before cutting it into pieces of your choice. Coat with olive oil and sprinkle or wrap these in a flower-spice mixture. Bake them on a parchment-lined pan at 420ºF in a preheated oven for 25-30 minutes, turning the pieces with tongs until the edges are golden.
While tofu is baking, heat a well-seasoned cast iron or nonstick skillet over medium-high, add oil, and sauté garlic and onions for a few minutes until onions start to turn transparent. Add mushrooms and stir gently for just a few minutes until the edges turn brown. Add carrots and cook for another 2-3 minutes, stirring gently. Stir in smoked vegan cheese and mayo and mix for a few minutes until you achieve a creamy base. Add broth and rice. Turn the heat on low and cover it with a lid.
This is a good time to check your tofu and turn the pieces for even baking.
Now mix all the ingredients in the skillet, sprinkle with green onions, and turn the heat off. Done!
Top with sliced Serrano peppers, add tofu and arugula and serve immediately. Enjoy!