Brown Rice, Tofu and Cranberry Salad with Roasted Red Pepper Couli

Team: Crazy Cooking Orangutans

Host School: Leland and Gray HS

Age Group: High School

Ingredients

(salad original recipe from www.averiecooks.com           couli recipe from www.mygourmetconnection.com)      

 

Salad Ingredients

Approximately ¼ cup olive oil, divided into multiple uses

2-4 tablespoons salted butter

2 cups tofu, drained and diced into small cubes

3 cups cooked brown rice

6-7 cups chunks of vegetables (a combination of summer squash, zucchini, red pepper, green

pepper, carrots (sliced),  broccoli, and 6 leaves of kale, thinly sliced)

1 ½ teaspoon pumpkin pie spice, divided

1 ½  teaspoon ginger, divided

1 ½ teaspoon cumin, divided

¼ cup granulated sugar

¼ cup apple cider vinegar

½ cup dried cranberries

⅓ cup raisins

16 small corn tortillas

5+ green onions, thinly sliced

 

Roasted Red Pepper Couli Ingredients

2 medium red bell peppers, roasted, skin removed (jarred)

1 small clove garlic, minced

1 teaspoon olive oil

2 teaspoons red wine vinegar

1/2 teaspoon Vermont Maple Syrup

Salt and pepper to-taste

 

Preparation Instructions

Preparation Instructions

  • Brush each tortilla with water. Make a cut in the radius of each of the small tortillas. Curl them to fit in the cups of the muffin pans. Bake all tortillas in 350 degree oven for 10-15 minutes, or until lightly toasted and crispy.
  • Cook rice according to package directions. Once the rice is cooked, add ¾  teaspoon of pumpkin pie spice, ¾  teaspoon ginger, and ¾  teaspoon cumin. Put rice in a large bowl.
  • Heat a large skillet. Add 2 tablespoons olive oil and the tofu and sear it over medium-high heat, flipping as needed. Set tofu aside.
  • In a heated large skillet, add 2 tablespoons of olive oil and 2 tablespoons of butter. Add the carrots and cook for 1-2 minutes. Next, add the broccoli, summer squash and zucchini, peppers, and kale, cooking for 1-2 minutes after each vegetable is added. Next, add the and sprinkle with ¾ teaspoon pumpkin pie spice, ¾ teaspoon cumin, and ¾ teaspoon ginger. Stir evenly to coat the vegetables. Cook over medium to medium-high heat, stirring occasionally, for about 5 minutes, or until softened, but not mushy. In the final minute of cooking, add the sugar and vinegar, stirring to incorporate. Turn off the heat and add the vegetables to the bowl of rice.
  • Add the dried cranberries and raisins to the bowl and toss to mix evenly. Taste, if needed. Add a dash of vinegar, oil, salt, pepper, or additional seasonings, if desired.
  • For the sauce, place the roasted red peppers, garlic, olive oil, maple syrup and red wine vinegar in the bowl of a food processor or place in a bowl and use an immersion blender. Process until very smooth. Add salt and pepper to taste.
  • Scoop rice mixture into prepared tortilla bowls, top with seared tofu and sliced green onions.
  • Garnish with roasted red pepper sauce.