Tofu stew with rice
Ingredients (serves 1)
- Follow the plate method to determine amounts.
- Tofu
- Rice (brown or white, according to preference or medical recommendation)
- Tomato sauce
- Mushrooms, onion, carrot
- Garlic
- Vegetable stock
- A handful of roasted nuts
- Thyme
- Parsley
- Extra virgin olive oil
- Salt (skip in case of hypertension or fluid retention)Tofu
- Rice (brown or white, according to preference or medical recommendation)
- Tomato sauce
- Mushrooms, onion, carrot
- Garlic
- Vegetable stock
- A handful of roasted nuts
- Thyme
- Parsley
- Extra virgin olive oil
- Salt (skip in case of hypertension or fluid retention)
Method
- 1. Cook the rice in a pot with boiling water. When cooked, cool and reserve.
- 2. Peel and chop the onion, carrot, and garlic. Wash and slice the mushrooms.
- 3. Sauté the onion, carrot, and garlic in a frying pan with a splash of oil at low heat for fifteen minutes. Add a pinch of salt, pepper, and thyme.
- 4. When cooked, add the mushrooms, stir, and cook for a few more minutes. Add a few drops of stock and two tbsp of tomato sauce and cook at a very low heat.
- 5. Strain and cut the piece of tofu into cutlets.
- 6. Add the tofu cutlets to the veggies in the sauce-pan. Crush the roasted nuts and the parsley together.
- 7. Dissolve the crushed nuts and parsley with a bit of water or stock and add to the saucepan.
- 8. Season with salt and pepper and serve together with cooked rice.
