Step 1

Preheat oven to 450°F.

Step 2

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 3

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Step 4

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and salt to the pan; bring the mixture to a boil over high heat.

Step 5

While the broth is heating up, trim, seed, and mince bell peppers.

Step 6

Once the broth comes to a boil, add bell pepper and stir to combine; cover the saucepan and reduce heat to low. Cook bell pepper-rice until liquid is mostly absorbed, 18-20 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.

Step 7

Meanwhile, place oil and spices in a large bowl; stir to combine the spice paste.

Step 8

Medium dice tofu, add to the bowl with the spice paste, and gently stir to coat. Transfer tofu to a large baking sheet and spread out in a single layer. (Reserve bowl for later use.)

Step 9

Place baking sheet in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until tofu is golden brown, about 20 minutes. Remove from oven.

Step 10

While the tofu is cooking, peel and mince garlic. Place in the reserved bowl along with oil, vinegar, and spices; whisk to combine the dressing.

Step 11

Peel and thinly slice shallot into rings. Add to the bowl with the dressing.

Step 12

Cut off skin and white pith from the oranges; slice between the membranes to release segments. Add to the bowl.

Step 13

Halve olives lengthwise. Add to the bowl along with the arugula and toss to combine the salad. Set aside.

Step 14

When the bell pepper-rice is done, add nutritional yeast to the pan and stir until creamy and combined.

Step 15

To serve, divide tofu, creamy bell pepper-rice, and salad between plates. Enjoy!