Quick and Easy Recipe: One Dish Meal, Spicy Tofu* Rice Pilaf (Vegan)

From the Savvy Vegetarian Kitchen

Serves 4 - 6

This one dish meal is adapted from Lord Krishna's Cuisine - The Art of Indian Vegetarian Cooking, by Yamuna Devi, Bava Books, 1987

We have simplified it for reduced cooking time, and adjusted the ingredients for Western tastes, and vegans, reducing the fat content, using tofu instead of panir, oil instead of ghee, varying the vegetables, and adding cashews. That said, the original version, with zucchini, ghee and panir, is also delicious.

We've made it with both white and brown long grain bhasmati rice, and either works well. Although the white rice is faster cooking and lighter, the brown rice adds taste, texture and substance that is truly satisfying. In our opinion, brown rice needs to be soaked for at least 4 - 6 hours before cooking, to be easy to chew and digestible. This dish is lovely served with a green salad.

Ingredients:

• 1 1/4 c long grain brown or white bhasmati rice
• 1 Tblsp cooking oil or ghee
• 1 lb firm tofu, drained
• 2 Tblsp Braggs liquid aminos or soy sauce
• 1 stalk celery, chopped small
• 1 small zucchini, cubed
• 1/2 red or green pepper, diced
• 1 or 2 ripe tomatoes, chopped or 1/2 c tomatoe puree
• 1 tsp cumin seeds
• 1 tsp black mustard seed
• 1 tsp ea dried basil, marjoram & oregano leaf
  OR 1 Tblsp ea minced fresh herbs
• 1 jalapeno pepper, halved and seeded, or 1 pinch cayenne
• 1 Tblsp fresh ginger, peeled and minced, or 1/2 tsp dried
• 1/2 tsp turmeric
• 1 bay leaf
• 4 green cardamom pods
• 2 Tblsp olive oil
• 1/4 c cashew pieces, toasted in a dry pan or with a little oil
• 1 tsp salt
• 2 1/4 c. water
• 1/4 c. minced cilantro or parsley

Rice:

Directions:

1. If using brown bhasmati rice, soak 4 - 6 hours
2. Drain (your plants will love the soaking water), rinse 3 times, set aside
3. If using white bhasmati rice, rinse and drain until the water is clear
4. Drain and cut tofu into smallish cubes or slices
5. Marinate in Braggs or soy sauce 15 min - 1 hr
6. Heat 1 Tblsp oil or ghee in a non stick frypan, and lightly brown tofu pieces on 2 sides and set aside
7. Prep veggies
8. Saute* veggies, (including jalapeno & fresh ginger if you're using) in oil 5- 10 minutes
9. Add remaining spices and herbs, except cilantro, and saute another two minutes
10. Add rinsed, drained rice, saute another 2 minutes
11. Add salt, water & tomato puree if using
12. Bring to a boil, cover & simmer 30 min for brown rice, 10 min for white
13. Remove the bay leaf and cardamom pods, which will be floating on top
14. Gently stir in the tofu, cashews and cilantro or parsley, and cook for 5 - 10 more minutes

*"Saute" means fry on med-high heat, stirring constantly. It's different from stir fry, which uses more heat, and is the end step in cooking. Usually after sauteing, the contents are subjected to another step, like steaming or adding to a soup or stew.

*For more great tofu recipes from Savvy Vegetarian, go to:
Butternut Squash in Coconut Milk With Tofu and Toasted Almonds - Vegan
Tofu Burgers - Vegan

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