Spicy Tofu Rice Pilaf - Vegan Recipe, Slow Cooker Recipe

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Spicy Tofu Rice Pilaf - Vegan Recipe, Slow Cooker Recipe

 

1 1/4 c long grain brown, or white bhasmati rice

1 Tblsp cooking oil

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 dried basil, OR 1 Tblsp ea minced fresh herbs

1 tsp dried marjoram, OR 1 Tblsp ea minced fresh herbs

1 tsp dried 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

 

 

 

 

 

If using brown bhasmati rice, soak 4 - 6 hours

 

Drain (your plants will love the soaking water), rinse 3 times, set aside

If using white bhasmati rice, rinse and drain until the water is clear

 

Drain and cut tofu into smallish cubes or slices. Marinate in Braggs or soy

sauce 15 min - 1 hr

 

Heat 1 Tblsp oil or ghee in a non stick frypan, and lightly brown tofu pieces on

2 sides and set aside (leave this until last for slow cooker or crockpot

cooking)

 

Prep veggies

Sauté* veggies, (including jalapeno & fresh ginger if you're using) in oil 5- 10

minutes

Add remaining spices and herbs, except cilantro, and saute another two minutes

 

Add rinsed, drained rice, saute another 2 minutes

 

Add salt, water & tomato puree if using

 

Slow Cooker or Crockpot: Place all in preheated crockpot, cook on low for 1

hour, or 2 hours for brown rice. For the slow cooker, it's better to marinate

the tofu ahead, then fry just before before adding to the cooked rice and veg.

 

Stove Top: Bring to a boil, cover & simmer 30 min for brown rice, 10 - 15 min

for white

Remove the bay leaf and cardamom pods, which will be floating on top

Gently stir in the tofu, cashews and cilantro or parsley, and cook for 5 - 10

more minutes

 

Serves 4 - 6

 

Author: " Lord Krishna's Cuisine - The Art of Indian Vegetarian Cooking " , by

Yamuna Devi, Bava Books, 1987

Source: Savvyvegetarian.com

Formatted by Chupa Babi: 03.25.08

 

*'Sauté' 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

sautéing, the contents are subjected to another step, like steaming or adding to

a soup or stew.

 

" To make this vegan Indian tofu recipe, we've substituted tofu for panir and oil

for ghee. It works well as a slow cooker or crockpot recipe. We reduced the fat

content and cooking time, varied the vegetables, and added cashews. The original

Indian vegetarian 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 an hour before cooking, to be easy to

chew and digestible. This dish is lovely served with a green salad. "

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