Orange-Chipotle Glazed Tofu and Chickpea Brown Rice Patties
I made two favorite recipes the other day, Orange-Chipotle Glazed Tofu and Chickpea Brown Rice Patties. Both recipes are easy to make and can be made in bulk.
Orange-Chipotle Glazed Tofu
Click on the link above to view the recipe.
First you make the easy marinade by combining the fresh orange juice with some minced chipotles, some of the adobo sauce from the chipotles, rice wine vinegar, and a little maple syrup.
Slice the tofu into 1/2 inch sections and pour the marinade over the tofu. Set aside to marinate for at least 30 minutes and up to a few hours.
Remove tofu slices from the marinade (reserving the liquid) and broil tofu slices about 6-8 minutes per side until they are nicely browned. Meanwhile pour the reserved marinade into a small saucepan and cook it down to a glaze consistency. Serve the tofu slices topped with a little of the glaze.
Here I served the glazed tofu with some chickpea brown rice patties (recipe below) and some steamed bok choy. The orange-chipotle went well with everything.
Chickpea Brown Rice Patties
1.5 cups cooked chickpeas
0.5 cups vegetable broth (low or no sodium)
1.5 cups cooked brown rice
3 TBSP tahini
1 TBSP low sodium soy sauce
0.25 tsp garlic powder
1 TBSP nutritional yeast
0.5 cups scallions, thinly sliced
0.25 cups fresh cilantro, chopped
salt and pepper to taste
Mash chickpeas with veggie broth until smooth-ish. Add the rest of the ingredients and combine well. Form into patties and bake on a non-stick tray in a 325 F. oven for approximately 30 minutes. If you'd like them a creamy texture (somewhat like risotto), then remove them from the oven when they are slightly firm to the touch but not too browned. If you'd like a firmer patty (for serving on a bun for example), cook a little longer until they are firmer to the touch and lightly browned. These keep well for a few days.
Orange-Chipotle Glazed Tofu
Click on the link above to view the recipe.
First you make the easy marinade by combining the fresh orange juice with some minced chipotles, some of the adobo sauce from the chipotles, rice wine vinegar, and a little maple syrup.
Slice the tofu into 1/2 inch sections and pour the marinade over the tofu. Set aside to marinate for at least 30 minutes and up to a few hours.
Remove tofu slices from the marinade (reserving the liquid) and broil tofu slices about 6-8 minutes per side until they are nicely browned. Meanwhile pour the reserved marinade into a small saucepan and cook it down to a glaze consistency. Serve the tofu slices topped with a little of the glaze.
Here I served the glazed tofu with some chickpea brown rice patties (recipe below) and some steamed bok choy. The orange-chipotle went well with everything.
Chickpea Brown Rice Patties
1.5 cups cooked chickpeas
0.5 cups vegetable broth (low or no sodium)
1.5 cups cooked brown rice
3 TBSP tahini
1 TBSP low sodium soy sauce
0.25 tsp garlic powder
1 TBSP nutritional yeast
0.5 cups scallions, thinly sliced
0.25 cups fresh cilantro, chopped
salt and pepper to taste
Mash chickpeas with veggie broth until smooth-ish. Add the rest of the ingredients and combine well. Form into patties and bake on a non-stick tray in a 325 F. oven for approximately 30 minutes. If you'd like them a creamy texture (somewhat like risotto), then remove them from the oven when they are slightly firm to the touch but not too browned. If you'd like a firmer patty (for serving on a bun for example), cook a little longer until they are firmer to the touch and lightly browned. These keep well for a few days.
Posted by Susan at 9/30/2009 10:36 AM 
Categories: Vegan, Grains, Entree
Tags: Brown Rice Tofu Chickpeas
Categories: Vegan, Grains, Entree
Tags: Brown Rice Tofu Chickpeas
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