Lime Rickey Tofu over Quinoa and Veggies {Everyday with Rachael Ray Gone Vegan}

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 tablespoon bitters, such as Angostura (we left this out)
½ cup fresh or frozen corn
2 zucchini, chopped


Directions
In another small frying pan, sauté the peas, corn, and zucchini until done to your liking.

1/4 cup agave nectar

Juice of 2 limes

2 tablespoons vegetable oil

1 package of firm tofu, drained, pressed and sliced into strips

2 bunches scallions, sliced on an angle into 2-inch pieces

Salt and pepper

1/2 cup fresh or frozen green peas

2 tablespoons chopped fresh cilantro

as much quinoa as you want, made ahead of time

1/4 cup blanched almonds, toasted (we skipped this too)

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.

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.