When we ate animal-products, "Lime Rickey Chicky" from Everyday with Rachael Ray was one of our favorites! We ate it almost every week, faithfully. "Lime Rickey Chicky" combines the sweetness of honey and the tartness of lime to create this awesome glaze. We knew we had to try to veganize this recipe so we did... and it was a success! Now we are sharing it with you!
Lime Rickey Tofu over Quinoa and VeggiesAdapted from Everyday with Rachael Ray
Ingredients
1/4 cup agave nectarJuice of 2 limes
1 tablespoon bitters, such as Angostura (we left this out)2 tablespoons vegetable oil1 package of firm tofu, drained, pressed and sliced into strips2 bunches scallions, sliced on an angle into 2-inch piecesSalt and pepper1/2 cup fresh or frozen green peas
½ cup fresh or frozen corn
2 zucchini, chopped 2 tablespoons chopped fresh cilantroas much quinoa as you want, made ahead of time1/4 cup blanched almonds, toasted (we skipped this too)
Directions
In a small bowl, mix together the agave, lime juice and bitters and stir to dissolve the agave.In a large skillet, heat the oil over high heat until smoking. Add the tofu and stir-fry for 3 minutes. Add the scallions and season with salt and pepper. Stir in the agave sauce; toss for 1 minute to coat.
In another small frying pan, sauté the peas, corn, and zucchini until done to your liking. Stir the veggies and cilantro into the prepared rice. Add the nuts and fluff with a fork.Transfer the rice to a platter; using a slotted spoon, mound the tofu over the rice. Serve with the lime wedges.
