Vegan Chinese Veggie Rice With Tofu & Optional Mushrooms

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Vegan Chinese Veggie Rice With Tofu & Optional Mushrooms

 

6 ounces hard tofu, cubed

2 tsp. mixed herb seasoning without salt

1 tsp. tamari soy sauce

1/4 tsp. black pepper

1 tsp. canola oil

3 tsp. water

1.5 cups brown rice, cooked

1/2 tsp. canola oil.

1 tsp. tamari soy sauce

1 cup chopped broccoli

1 cup chopped red bell pepper

1 cup chopped yellow squash

3 cups chopped mushrooms.

1 tsp. canola oil

1 tsp. tamari soy sauce

Bottle of tamari soy sauce for the table.

Lettuce leaves if served cold.

 

Squeeze all water from tofu between paper towels. Cut into 1/2 " cubes.

Mix herb seasoning, 1 tsp. tamari soy sauce, black pepper, 1 tsp. canola

oil, and water together, toss with tofu, and let sit for at least 15

minutes. Squeezing the tofu dry prepares it to soak up other seasonings.

Cook brown rice, rinse well, refrigerate. You are only refrigerating rice to

make it easier to " crumble. " If you are in a hurry, you can skip this step.

Sauté tofu until browned and remove to a refrigerator dish. Crumble about

3/4 cup of rice into same pan and sauté it. Add remaining rice, mix well,

then mix with tofu.

Steam broccoli, red bell pepper, and yellow squash to desired doneness.

Crispy is healthier! Mix with rice/tofu and refrigerate if serving cold.

Sauté mushrooms in canola oil until limp. Add soy sauce. Although this can

be done the night before, reheat the mushrooms before serving

Serve hot or cold in bowls or on salad plate, allowing each person to add

warm mushrooms and soy sauce to taste.

If served cold, line bowl or salad plate with lettuce leaves.