Vegan Peanut Rice & Veggies

Vegan Peanut Rice & Veggies

Makes 4 servings

Tofu, a soybean product, is easy to use, packed with 7-9 grams of protein (depending on the brand and type). It is low in both saturated fat and sodium, and contains no cholesterol. When it comes to protein alternatives, it is a winner in my book! Tofu is also very versatile. It will soak up whatever flavors and ingredients it is being cooked with. If you are looking for a vegan recipe or just wanting to try a plant-based alternative to meat, I encourage you test out this recipe.

14 oz. extra firm tofu

16 oz frozen assorted vegetables (I used a Northwest Blend)

2 cups of frozen spinach

5 loves of garlic, minced

1 medium white onion, minced


3 TB. peanut oil- for frying

2 cups cooked brown or assorted rice blend



2 TB. soy sauce

2 TB. peanut butter


2 TB. brown sugar

1 TB. peanut oil

½ tsp. garlic powder



  1. Preheat oven to 300 degrees F.
  2. Cut the tofu in ¼ inch cubes and place on a baking sheet, cooking for 25-30 minutes. (set aside when finished)
  3. Prepare sauce by adding all ingredient to bowl, heating in microwave for 30 seconds and mixing well. (set aside when finished)
  4. Place frozen veggies and spinach in a microwave safe container and heat until half cooked per package instructions.
  5. Once half way cooked, chop the veggies into bite size pieces.
  6. In a large skillet or wok, with 1 TB. peanut oil, brown the tofu pieces for 5 minutes.
  7. Remove tofu and add brown garlic and onion in 1 TB. peanut oil for 5 minutes.
  8. Add the veggies and spinach and add 1 TB. of peanut oil and brown for another 5 minutes.
  9. In a large serving dish, combine the ingredients in the large skillet, the tofu and the rice.
  10. Pour the sauce over the ingredients and mix well.


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