Serves: 4-5
meat-free, dairy-free, egg-free, oil-free, gluten-free
Ingredients:
- 1 cup Veggie Broth
- 1 cup Jasmine Rice
- 7 oz. firm Tofu
- 1 cup Mushrooms (sliced)
- 1 cup frozen Organic Corn
- 1/2 cup frozen Peas
- 1/2 Onion (chopped)
- 1/3 cup Braggs
- 1 tsp. frozen Basil
- 1 tsp. frozen Garlic
- 1 tsp. frozen Ginger
- 1 tsp. Black Salt
- 1/2 tsp. Turmeric
Directions:
- Press & crumble Tofu into “scramble egg-like” pieces
- Toss Tofu with Black Salt & Turmeric, marinate overnight
- Prepare Rice & let sit overnight
- In a large frying pan over high heat, sautée Onion until browned
- Stir in Mushrooms
- Add remaining ingredients, stirring constantly until heated through
- Dump all ingredients (once prepared) into a 9X12 glass baking dish
- Bake at 400 degrees for 40 minutes
- Enjoy a laid back night of cooking
Hoff Thoughts: Find frozen spice cubes in the freezer section likely near the vegetables.
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