By Skylar Dustin

Peruvian Crispy Tofu "Chicken" with Arroz Verde

Ingredients

4 servings

For the Arroz Verde:

2 cupschicken broth

or vegetable broth

1bay leaf

optional

1 cupwhite rice

½ cupfresh cilantro leaves

2 cupsbaby spinach leaves

4green onions

coarsely chopped

1lime

zested

1 Tablespoonlime juice

½ teaspoonsalt

For the Verde Sauce:

1jalapeño

seeded, ribs removed and roughly chopped

½ cupfresh cilantro leaves

2green onions

chopped, green parts only

1 clovegarlic

peeled

¼ cupmayonnaise

⅛ cupGreek yogurt

0.5 Tablespoonlime juice

¼ teaspoonsalt

¼ teaspoonblack pepper

1 Tablespoonsextra virgin olive oil

For the Tofu:

14 ozextra firm tofu

pressed

1 Tbspancho chili seasoning

green

1 Tbspcoconut aminos

Instructions