Wild Rice and Peanut Ginger Pilaf
Warm your oven up to 400 degrees and grab a rimmed baking sheet. Place the chopped tofu in a bowl and toss it with the Braggs and rice vinegar. Set it aside.
It a medium-large pot with a lid, warm up a tablespoon of oil over a medium heat. Add the ginger and saute for a minute. Add the garlic and saute for another 30 seconds making sure you don't fucking burn that shit. Burnt garlic is the WORST. Now add in the rice blend and salt and stir everything up. Pour in the coconut milk and broth and bring that to a simmer. Once simmering, turn the heat to low, throw on the lid, and cook for the length suggested on the rice blend you bought, likely about 30-40 minutes, until tender and the liquid is basically gone.
While that is cooking, drain the tofu and reserve 1 tablespoon of the marinade. Throw the tofu together with the chopped broccoli, carrots, and onion in a large bowl. Drizzle over 1 tablespoon of olive oil, the reserved marinade, the garlic powder, and a pinch of salt. Toss and spread this in an even layer across the baking sheet. Roast for 20-25 minutes, until everything looks a little burnt, stirring halfway.
When the rice is ready, stir in 1 tablespoons of lime juice and drizzle the remaining tablespoon over the vegetables when they are finished roasted. To serve, top the wild rice with the roasted veggies and some chopped peanuts and green onions. If you wanna go the extra mile, pour over some of our Peanut Lime Sauce. Serve warm or at room temp.