Italian Tofu with Creamy Bell Pepper Rice & Orange-Olive Arugula Salad

Directions

1. Preheat the oven to 450°F. Press the tofu by sandwiching it between towels or paper towels on a baking sheet with a weight on top.
2. Rinse the rice in a strainer, then transfer it to a medium saucepan. Add the broth and a pinch of salt, and bring to a boil.
3. While the broth heats, trim, seed, and mince the red bell pepper.
4. When the broth boils, add the minced pepper, stir, cover, and reduce the heat to low. Cook until the liquid is mostly absorbed (18–20 minutes). Keep it off the heat for 5 minutes after cooking.
5. Toss the tofu with oil and a mix of spices in a medium bowl until coated.
6. Spread the tofu on a baking sheet in a single layer and bake, tossing once halfway through, until golden brown (about 20 minutes).
7. Meanwhile, whisk together minced garlic (if using), oil, white wine vinegar, and the remaining spices to form a dressing. Stir in the minced shallot.
8. Peel the orange and cut segments from the membranes; add them to the dressing.
9. Halve the olives and add them along with the arugula to the bowl with the dressing, then toss to combine the salad.
10. When the pepper-rice is ready, grate in the Parmesan and stir until the mixture is creamy and evenly combined.
11. To serve, divide the tofu, creamy bell pepper rice, and arugula-orange salad among plates.