Tofu and Brown Rice Recipe-Quick and Easy!!

To celebrate World Vegan Day, I would like to share my recipe for Tofu and Brown Rice:

Last week on "Beats, Treats & Eats" I shared this recipe and have been getting a lot of requests for it since then. Eating vegan can be easy once you get in a routine and figure out what works for you. There is some planning involved since you will be eating a lot of fresh produce but you can do it! I am what you would call a "freestyle cook"-meaning I have a blueprint of what I want to make but I usually feel it out as far as adding spices. As you cook more frequently, you'll find your way and make it your own. Just remember-there are no rules to this-it just has to taste great to you!

Here's the recipe:

You will need a sauté pan, a cutting board, a knife and a rice cooker. I highly recommend investing in a great rice cooker. It will save you headache and aggravation watching rice cook and you can do something else while the rice is cooking. I suggest prepping everything before you begin cooking.

Ingredients (organic if possible):

2 cups cooked brown rice (start the rice about 20 minutes beforehand)

One block extra firm tofu-cut into squares

1/3 cup extra virgin olive oil

8 garlic cloves minced

1/2 small red onion chopped

1/2 red bell pepper chopped

2 baby bok choy chopped-separate stems and leaves

2 cups fresh English peas-if your rice cooker has a steamer, you can steam these the last 4 minutes that the rice cooks, otherwise you must steam them

6 cremini mushrooms chopped

Cracked pepper to taste

1/8-1/4 cup Braggs Aminos (or to taste)

21 seasoning salute (from Trader Joe's) to taste. It is a multi spice blend. If you don't have this, any multi-spice blend will work

Directions:

In a sauté pan, heat the olive oil for about 2 minutes on med-high heat (gas stove-if electric adjust accordingly). Add the garlic and onion and cook for about 2 minutes. Add the mushrooms and cook for about 2 minutes. Add the tofu and cook for about 2 minutes. Add the pepper and bok choy stems and cook for about 4 minutes. Add the peas, chopped bok choy leaves, rice and seasonings and combine well. If it's a little dry add more olive oil. Taste to see if the seasonings are to your liking and adjust if necessary. Serve with fresh avocado if you like! Makes about 3 servings.

Stay tuned because I will be sharing more recipes that are quick, easy, vegan and delicious! Your health is your wealth!

Peace & Love,

LT

#vegan #glutenfree #recipe #femaledj #veggieblog #homecooking #worldveganday

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