Easy Orange Tofu with Wild Rice and Pumpkin Miso Gravy
Description
This dish is what happens when cozy meets vibrant. Sweet orange tofu glistens beside smoky grilled mushrooms and crispy Brussels sprouts, each forkful layered with contrast — zesty, earthy, rich. The pumpkin miso gravy ties it all together with garlicky warmth, soaking into wild rice like liquid gold. It’s hearty, balanced, and full of the kind of depth that makes you want to light a candle and savor every bite.
Ingredients
Orange Tofu
Rice and Vegetables
Pumpkin Miso Gravy
How to create this fall flavor masterpiece
-
1. Drain the tofu of water, slice it into triangles, and bake at 400 °F for 30 minutes. At the same time, prepare Brussel sprouts and pop them into the oven with the tofu.
-
2. In a small saucepan, cook the wild rice according to package instructions.
-
3. In a small bowl add the orange juice, orange zest, soy sauce, sugar, turmeric, black pepper, and mix. Set aside.
-
4. Prepare the Pumpkin Miso Gravy. Heat a lightly oiled pan and add in the garlic for a few minutes. Add miso, soy sauce, smoked paprika, and bouillon cube, and stir.
-
5. Add a cup of water and the pumpkin puree and bring to a simmer for 10 minutes.
-
6. Mix 2 tbsp of corn starch with 3 tbsp water then add to the Pumpkin Miso Gravy. Pull from the heat after a few minutes.
-
7. Slice and grill mushrooms and set aside.
-
8. Pull Brussel sprouts and tofu from the oven.
-
9. Add the orange mixture to a medium saucepan and bring to simmer for 5 minutes. Mix 1 tbsp corn starch with 2 tbsp water then add to the hot orange mixture. Stir for a few minutes until it thickens. Add the tofu and coat. The Orange Tofu is done!
-
10. Assemble the dish with the Pumpkin Miso Gravy at the bottom, topped with the wild rice, tofu and vegetables.
vegan dinner, plant-based comfort food, orange tofu, pumpkin miso gravy, wild rice bowl, roasted brussels sprouts, grilled mushrooms
