NYC Halal Cart-Style Chick’n or Tofu, Yellow Rice & White Sauce

Serves 6

*VEGAN YOGURT SUBSTITUTE (for use in recipes, makes 1 cup)

• 1 cup drained silken tofu
• 2 teaspoons freshly-squeezed lemon juice
• 2 teaspoons red wine vinegar

WHITE SAUCE  (Makes 2 cups)

• 1/2 cup vegan mayonnaise
• 1/2 cup Vegan Yogurt Substitute* or commercial plain nondairy yogurt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1 teaspoon freshly-squeezed lemon juice, or to taste
• 1/4 cup chopped fresh parsley or 1 rounded tablespoon dried parsley
• 1 teaspoon freshly ground black pepper, or to taste
• Salt, optional, to taste

**HALAL SEASONING   (Makes 1 tablespoon)

•  3/4 tsp coriander	•  1/4 tsp cardamom	•  1/4 tsp turmeric
•  3/4 tsp cumin	•  1/4 tsp cinnamon	•  1/8 tsp allspice
•  3/4 tsp paprika	•  1/4 tsp cloves	•  1/8 tsp cayenne
•  1/4 tsp black pepper	•  1/4 tsp nutmeg	•  1/8 tsp ginger

MARINADE & CHICK’N / TOFU

• 1/2 cup Vegan Yogurt Substitute * or commercial plain nondairy yogurt 
• 1 tablespoon freshly-squeezed lemon juice
• 1/2 teaspoon dried oregano
• 1 tablespoon Halal Seasoning**
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons extra-virgin olive oil
• 2 packages Gardein Chick’n Scallopini (8 cutlets), thawed, OR 1 block extra-firm tofu cut into 8 slices, drained and pressed*
• High-heat oil (canola, safflower, grapeseed)
• Salt & freshly ground black pepper to taste

YELLOW RICE

• 2 tablespoons non-hydrogenated vegan margarine
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• 1 1/2 cups white long-grain or Basmati rice
• 2 1/2 cups chicken-flavor vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

FOR SERVING

• 1 head iceberg or romaine lettuce, shredded
• 1 large tomato, sliced
• 1 cucumber, sliced
• Hot sauce

FOR VEGAN YOGURT SUBSTITUTE:  In a blender combine tofu, lemon juice and red wine vinegar; blend until thoroughly combined. Remove 1/2 cup and set aside for marinade.

FOR WHITE SAUCE:  To the 1/2 cup Vegan Yogurt Substitute in blender add mayonnaise, sugar, vinegar, lemon juice, parsley, and pepper; blend until smooth. Season with salt if desired. Transfer to a bowl, cover and refrigerate.

FOR MARINADE:  Return reserved Vegan Yogurt Substitute to blender. Add lemon juice, oregano, Halal Seasoning, garlic and olive oil; blend until smooth. Transfer marinade to a Ziploc bag, add chick’n or tofu, seal, turn to coat, and marinate 30 minutes, turning occasionally.

FOR YELLOW RICE:  In a heavy 4- to 6-quart saucepan having a tight-fitting lid, melt margarine over medium heat. Add turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add rice and cook, stirring frequently, until rice is fully coated and lightly toasted, 4 to 5 minutes. Add broth, salt and pepper. Raise heat to high and bring to a boil. Cover, reduce heat and simmer 15 minutes. Keeping covered, remove from heat and let rest until water is completely absorbed and rice is tender, about 15 minutes.

FOR CHICK’N:  Preheat a 12-inch skillet, add high-heat oil and heat until shimmering. Remove chick’n from marinade, add to skillet and brown on both sides. Season with salt and pepper if needed. Transfer chick’n to a dish and cut into 1/4- to 1/2-inch slices. If serving immediately, return chick’n to skillet with all remaining marinade, and stir to coat cut edges. If preparing in advance, return chick’n to bag with marinade and refrigerate.

TO SERVE:  Divide rice among 6 plates. Alongside rice and add lettuce, tomato and cucumber. Place chick’n over rice and top with white sauce. Serve immediately, passing hot sauce and extra white sauce at the table.