This is my kind of vegan dinner!
Lots of sauteed vegetables and chili tofu served over fried rice and quinoa.
It’s also a great way to clean up the fridge at the end of the week.
Terry named this Vegan Fiesta Platter. I wasn’t sure if something made of only the left-over stuff found in the fridge quickly put together at the last minute deserves such a grand name.
But When you serve it on a large pan like this, the name actually seems to fit!
Vegan Fiesta Platter
2 cups cooked rice
2 cups cooked quinoa
canola oil
salt and pepper
4 cups vegetables (I used cooked snap peas, cooked broccolini, red onion, peppers)
canola oil
salt and pepper
3 cloves garlic, chopped
1/2 inch ginger, chopped
1 package firm tofu, microwaved for a minute or so to remove extra water, cut into bite size pieces
canola oil
salt and pepper
chili sauce (Trader Joe’s Hot & Sweet Chili Jam, soy sauce, white vinegar, sugar, salt, pepper)
2 tomatoes, sliced
fresh cilantro, chopped
fresh scallion, chopped
1. Sautee rice and quinoa with canola oil. Salt and pepper.
2. Sautee vegetables with canola oil. Salt and pepper.
3. Cook garlic and ginger in canola oil. Add tofu. Continue to cook. Add chili sauce and coat the tofu with the sauce.
4. Serve the rice/quinoa, vegetables, tofu, and tomato slices on a large platter. Pour the chili sauce over the tofu. Sprinkle fresh cilantro and scallion.
I’m on Instagram.
