Rice with Tofu and Vegetables
by Editorial Staff
Here’s a recipe for one of my favorite vegan dinner options. This is an improved version of the Hawaiian blend rice. As a protein source, tofu adds satiety and balance to a meal.
Cook: 45 mins
Servings: 2
Ingredients
- Rice – 120 Grams
- Tofu – 300 Grams
- Corn – 80-100 grams (canned or frozen)
- Green beans – 70-90 Grams
- Peas – 70-90 Grams (fresh, green)
- Carrots – 1 Piece
- Bulgarian pepper – 1 Piece
- Salt – To taste
- Ground black pepper – To taste
- Dried Garlic – 1/2 Teaspoon
- Smoked paprika – 1/2 Teaspoon
- Dried Basil – 1/2 Teaspoon
- Soy sauce – 2-3 tbsp
Directions
- Prepare all ingredients.
- Rinse the rice in cold water until transparent. Transfer to a saucepan, pour water so that it covers the rice 1 cm higher. Bring to a boil at maximum heat, then reduce heat to a minimum.
- Cook the rice for 20 minutes under a closed lid.
- Cut the tofu into cubes. Fry in a skillet with spices until golden brown, stirring constantly. Then put it aside.
- Cut the bell pepper into strips, grate the carrots. Sauté the peppers, carrots and corn over medium heat for 4-5 minutes.
- Add green beans and green peas. Warm up all together for a couple of minutes.
- Add tofu to vegetables, pour in soy sauce. Stir.
- Then add boiled rice, stir gently and heat for 1-2 minutes all together.
- Rice with tofu and vegetables is ready,
Bon appetit!
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