I tried this recipe from Miguel Barclay’s vegan one pound meals book to use up some tofu. This recipe looked good because it had quite different flavours to the stir-fry I made the day before with the other half of the pack of tofu.
The ingredients I used were:
- diced carrot
- diced firm tofu
- diced onion
- diced beetroot
- frozen peas
- veg stock (I used Suma’s bouillon powder)
- brown rice
- olive oil
I followed the recipe pretty closely except for adding in beetroot. I cooked the brown rice according to the recipe - boil 1 mug of rice with 2 mugs of veg stock until all the water is absorbed - this took about 10 mins but I found that the rice was a little bit crunchy so I would cook for longer next time!
Basically you cook down some onion, carrot (and beetroot) in some olive oil. Add a splash of water and a sprinkle of veg stock, some dried thyme. Then add the tofu and peas. Cook down for a bit and mix in the rice when it’s cooked, then serve! I served the tofu rice with broccoli.
And that’s it! I will definitely make this recipe again - it had a nice flavour, was cheap and easy to make. Only this I would do differently next time is cook the rice for a bit longer.