 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Here's a veganized version of my Mom's delicious Arroz con Pollo (Mexican Chicken and Rice). I was really craving it. Ingredients:
2 lbs sliced tofu |
1/4 cup olive oil |
1 chopped onion |
1 crushed garlic clove |
1 teaspoon thyme |
1/2 teaspoon nutmeg |
1 bay leaf |
3 tablespoons chopped fresh cilantro or 3 tablespoons parsley |
salt and pepper |
2 -3 cups vegetable broth |
4 cups cooked rice |
Directions:
1. Brown tofu in skillet in hot oil on medium heat.
2. Remove tofu to warm platter and add onion and spices. Sautee until golden.
3. Return tofu to skillet and add broth. Simmer about 20 minutes. Remove tofu to platter with warm rice.
4. Add to skillet 3 tablespoons corn starch and whisk. Boil and stir adding corn starch as needed until thick gravy is formed. Spoon over tofu and rice.
|
|