Blackened Tofu Bowl

Quinoa pilaf and arugula with apples, shredded carrots, and chickpeas. Topped with blackened tofu and drizzled with creamy garlic-nutritional yeast dressing!

I pressed my tofu then cut it into 8 pieces...triangled. Then marinated my tofu in soy sauce... wont do that again... can you say SALTY?? Next time, I will not marinate.  Then I placed Emeril's Blackened seasoning on a plate and pressed the tofu into it on all sides. Then placed the tofu in a hot pan and cooked covered on each side. Watch to ensure it doesn't scortch the pan.

The dressing is BOLD but suits the dish well. Drizzle on top.

INGREDIENTS

1 cup nutritional yeast

1/3 cup + 1 Tablespoon apple cider vinegar

1/4 cup coconut aminos (or low-sodium tamari or soy sauce)

3 cloves garlic

pinch of sea salt

ground pepper, to taste

Blend together until smooth then add 1/3 cup extra-virgin olive oil slowly while blending on low.

I used about ½ cup water to thin a bit.

Yellow Curry With Chickpeas and Broccoli

1 large red onion chopped 

3 cloves minced garlic 

1/4 inch peeled and minced fresh ginger

2 tbsp broth or oil 

2 15 oz cans of chickpeas (drained and rinsed) 

1 14.5 oz can of diced tomatoes 

1 small bag of frozen broccoli

1 tsp yellow curry powder (I used more)

1/4 tsp cumin (I used more)

1/8 tsp turmeric powder 

2 lemons squeezed (or more to taste)

Pinch of black pepper 

1/2 tsp salt (more or less to taste)

Cream Mixture:

2 cups unsweetened nondairy milk 

2/3 cup raw cashews

Blend together until creamy

Cook the chopped onion, minced garlic, and ginger in the broth or oil over med high heat, until translucent and fragrant. Add the chickpeas, broccoli, and tomatoes. Add the rest of the spices. Cook until heated through. 

Add the cream mixture and stir. Lower the heat and simmer for 8-10 min.

Serve over rice.

Hope you enjoy!