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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the
vegetables. Chop the onion, carrots, celery, pepper, and zucchini into
pieces about 1/2-inch square. Quarter mushrooms if they are small, and cut
them into sixths or eighths if they are large. Cut the tofu into 1/2-inch
cubes. Heat the olive oil and the butter and fry the onion over medium heat
until it is lightly browned, about 5 minutes. Add the garlic, nutritional
yeast, if using, cumin and salt. Stir until blended and cook for 1 minute.
Add the carrots, celery, green pepper and 1/2 cup of the liquid, cover pan,
and braise the vegetables until they begin to soften, about 5 minutes. Add
the zucchini and mushrooms and cook 7 to 10 minutes. The vegetables should
be nearly, but not completely, cooked. If the pan gets dry while they cook,
add a little more liquid. Preheat oven to 350F. Combine the vegetables with
rice and cheese. Season with salt and plenty of freshly ground black
pepper. Gently mix in the tofu, and put mixture into lightly oiled
casserole. Add a little more liquid to moisten. Cover with foil and bake
1/2 hour. Remove foil and bake 15 minutes. Garnish with fresh herbs.
| Ingredients:
4 Cup(s) Cooked brown rice
1 large Onion
2 medium Carrots
2 Celery stalks
1 Green pepper
2 medium Zucchini =OR=- other summer squash
6 Ounce(s) Mushrooms, wiped clean
1 Tablespoon(s) Large sweet peppers, *
1 Tablespoon(s) Liquid (water, stock, juice)
3 Garlic cloves; finely chopped
1 Teaspoon(s) Nutritional yeast (optional)
1 Teaspoon(s) Ground cumin seeds
1 Teaspoon(s) Crushed peanuts
1 Cup(s) Mushroom broth; -=OR=- Vegetable stock, or water
6 Ounce(s) Shredded Cheddar, Gouda or monterey jack cheese |
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