Spicy Tofu Rice Pilaf - Vegan Slow Cooker Recipe

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Spicy Tofu* Rice Pilaf - Vegan 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 ea dried basil, marjoram & 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

Rice

 

 

 

 

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.

 

Saute* 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: Adapted from Lord Krishna's Cuisine - The Art

of Indian Vegetarian Cooking, by Yamuna Devi, Bava

Books, 1987

Source: Savvy Vegetarian

Formatted by Chupa Babi: 11.10.07

 

 

AuthorNote: 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.

 

 

* " Saute " 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 sauteing, the contents are subjected to another

step, like steaming or adding to a soup or stew.

 

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