Yield: 8 Servings
|1½ teaspoon||Kosher salt|
|1 cup||Brown rice|
|8 ounces||Firm tofu|
|2 tablespoons||Soy sauce|
|2 \N||Carrots; peeled and cut into 1/2\" rounds|
|1 bunch||Broccoli; trim florets, peel, and cut into cubes|
|2 \N||Zucchini; cut into 1/2\" slices|
|½ pounds||Mushrooms; washed and quartered|
|1 small||Red onion; sliced|
|2 \N||Cloves garlic; sliced|
|\N \N||Butter for preparing pan|
In a 2-quart saucepan, bring 2½ cups water to a boil. Add 1 teaspoon salt and rice. Cover and cook for 40 to 45 minutes. Dice tofu into 1-inch cubes. Mix soy sauce, oregano, marjoram, and basil, and toss with tofu.
Preheat oven to 350 degrees. Heat oil in a large skillet. Add onion and garlic, and saute for 3 to 5 minutes. Add carrots, broccoli, and remaining water. Cover and cook for 4 minutes. Stir in zucchini and mushrooms, and cook for 2 minutes. Toss rice with marinated tofu, vegetables, remaining salt, and pepper. Place combination in a lightly buttered 1 ½-quart souffle dish. Bake, covered, for 20 minutes.
Serving Ideas : Serve immediately.
NOTES : Yield 6 to 8 servings.
Recipe by: © 1995 Cole Group, Inc.
Posted to MC-Recipe Digest V1 #1067 by Nancy <BNRead@...> on Jan 31, 1998