Vegan - Pumpkin-Pistachio Kale Fried Rice Bowl w/Maple Tofu Cubes.

By BlueSchmoo

Ingredients

• 1 3/4 cups cooked brown rice, short grain preferred (leftovers work perfectly)
• 3 Tbsp raw pistachios
• 1 small sweet onion, chopped
• 1 1/2 cups organic kale, chopped (thick stems removed)
• 1 medium juicy orange (squeeze one half, slice off a strip of rind - and peel and dice the second half)
• 4 Tbsp pumpkin puree
• 1/8 tsp salt (or to taste)
• 1/8 tsp fine black pepper
• pinch of cayenne or turmeric (optional)
• 1 clove garlic, finely chopped (optional)
• 2-3 tsp extra virgin olive oil
• 1 tsp maple syrup
• 1 cup tofu cubes, firm

Details

Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

1. Start off by heating 1-2 tsp of oil in a skillet over high heat. Add the chopped onion and saute for 1-2 minutes. Add the pistachio nuts and saute for another minutes until they toast a bit in the hot oil.

2. Add in another 1/2-1 tsp of oil and add your rice, pumpkin, salt, pepper, orange rind, optional garlic and any additional spices you'd like to add. Toss and saute so that the pumpkin distributes through the rice as it sizzles and softens.

3. Add in the fresh orange juice from the orange to hydrate the pan and ingredients. Saute until the liquid absorbs. The scoop all the rice to one side of the pan in a thick mound. In the empty space in the pan add a 1/2 tsp of oil (if the pan is bone dry) and the tofu cubes. Drizzle the maple syrup over the tofu cubes and add a pinch of salt and pepper to the cubes too. Saute, still on high heat until the edges blacken. Add the diced orange and toss all the tofu cubes with the rice in one final minute of saute.

4. Remove the orange rind, and serve your hot rice and tofu dish. Garnish with additional fresh orange slices if you'd like.