I love this dish because it's so versatile and open to many intepretations: Use any kind of rice you have on hand or even barley or quinoa; seize the opportunity to use up veggies on the verge of going bad before they go to waste; experiment with different oils, herb and spice combos (think Italian, Indian or Asian versions); replace the tofu with any kind of bean...
This is also a humble dish that is easy on the earth and nourishing and light for the body—always a good thing. I hope you enjoy it as much as my family does!
Rice Veggie Tofu Casserole
Ingredients
2 cups brown or white basmati rice
1 medium onion (finely diced)
1 cup carrots (finely diced)
1 cup celery (finely diced)
2 tablespoons sun dried tomatoes (finely chopped)
1 tablespoon extra virgin olive oil
6 ounces firm tofu (drained and cubed)
1 and 1/2 teaspoons dried oregano
3-4 sprigs fresh thyme (or 1 teaspoon dried)
5 large basil leaves (julienned)
1 tablespoon garlic powder
5 tablespoons almond butter (whisked to smooth it out a bit; you many need to add a bit of canola oil to get a smooth consistency)
Juice of 1/2 a lemon
1/2 teaspoon paprika
Directions
Prepare rice. While rice is cooking, prepare veggies and tofu. Heat olive oil in a large saucepan and add onion, carrots, celery, sun dried tomatoes, garlic powder and 1 teaspoon of the oregano. Saute until veggies are tender. Add thyme and basil and combine. Set aside.
Lightly oil an 8"x8" glass baking dish. Layer about 1/2 the rice into the bottom of the dish. Top rice with 1/2 of the veggie mixture. Top veggies with 1/2 of the almond butter and sprinkle half of the tofu on top. Squeeze a bit of lemon juice over this layer. Repeat these steps one more time, but reserve about a 1/4 cup of the rice. Add the reserved rice to the top of the second layer. Sprinkle the rice with the remaining oregano and paprika.
Bake covered with aluminum foil at 350 for about 30 minutes.
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