Plant-Based Chicken and Rice
A high-protein, flavorful vegan spin on classic chicken and rice using shredded fava bean tofu. Seasoned with homemade umami powder, spices, and a savory dark soy sauce dressing, it is wholesome and quick to prepare.
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🍳 Cooking Flow
Rinse and cook the rice on the stove, simmering for 15 minutes and steaming off heat for 10 minutes. → Shred the tofu, season with umami powder, spices, and chili oil, then bake at 425°F (220°C) for 15 minutes. → Chop green onions and whisk together soy sauce, dark soy sauce, black vinegar, and sesame oil. → Combine the cooked rice, roasted tofu, green onions, and sauce in a mixing bowl, toss well, and serve.
Cooking Steps
Brief Cooking Order
Rinse and cook the rice on the stove, simmering for 15 minutes and steaming off heat for 10 minutes. → Shred the tofu, season with umami powder, spices, and chili oil, then bake at 425°F (220°C) for 15 minutes. → Chop green onions and whisk together soy sauce, dark soy sauce, black vinegar, and sesame oil. → Combine the cooked rice, roasted tofu, green onions, and sauce in a mixing bowl, toss well, and serve.
Introduction
A high-protein, flavorful vegan spin on classic chicken and rice using shredded fava bean tofu. Seasoned with homemade umami powder, spices, and a savory dark soy sauce dressing, it is wholesome and quick to prepare.
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Add 1 cup of jasmine rice to a small saucepan. Rinse and drain the rice 2 to 3 times to remove excess starch.
Step 3
Add 1 cup of water to the rinsed rice and place the saucepan over medium-high heat.
Step 4
When the water starts to bubble, reduce heat to medium-low, stir the rice, cover with a lid, and cook for 15 minutes.
Step 5
Unwrap the tofu and pat dry excess moisture thoroughly with paper towels.
Ingredients List
Important Notes
Fava bean tofu provides a very high protein content (approx. 64g protein per block), but extra-firm soy tofu works as a direct substitute.
Be gentle when grating the tofu so it stays in nice shredded shreds rather than turning into mush.
The recipe can easily be made 100% oil-free by omitting the chili oil and sesame oil.
The homemade umami powder can be made in advance and kept in an airtight container for several months.
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