Curried Chickpea Rice

Ingredients

Dressing:

• 4 tsp apple cider vinegar

• 4 tsp lime juice

• 4 tsp curry powder

• 4 tsp maple syrup

• 1/2 tsp sea salt

Salad

• 2 cups cooked brown rice

• 1/2 cup raisins 

• 1 tsp ground cumin

• 1 can chickpeas rinsed and drained

• 1 red bell pepper cored, seeded and chopped

• 2/3 cup red onion finely chopped 

• 1 cup cilantro or parsley chopped

Baked Tofu

• 1 container firm organic tofu drained and pressed for 30 minutes

• 1/4 cup soy sauce or Tamari

• 2 Tbl maply syrup

• 2 Tbl ketchup

• 1 Tbl rice vinegar

• dash hot sauce

• 1/4 tsp garlic powder

• 1/r tsp ground black pepper

Instructions

Baked Tofu

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or lightly spray the baking sheet with oil.

2. Press tofu using a tofu press or by placing something heavy on top for 15 minutes. 

3. Cut tofu into 1" cubes. 

4. In a small bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, hot sauce, garlic powder, and black pepper.

5. Gently stir tofu cubes into marinade. Cover and marinate for at least 10 minutes.

6. Place tofu on the baking sheet in a single layover. Bake for 15 minutes. Turn tofu, and bake until it turn golden brown, around 15 minutes more.

Rice Salad

1. In a small bowl, whisk together the dressing ingredients: vinegar, lime juice, curry powder, maple syrup, and salt.

2. In a large bowl add cooked rice, raisins, cumin, chickpeas, bell pepper, onion, and cilantro and toss to combine.

3. Pour on dressing & mix well.