Baked Tofu and Rice
This recipe was taught to me by my daughter, Alta. She says that the rice
part came from a cook book called"An invitation to Indian Cooking"
by Madhur Dassrey. The second part was "made up" by her friend
Jeppe, pronounce Yeh-ba in Danish.
Then she put the two together. Since I live above 5000 feet, the oven
time given may be shorter at a lower altitude so watch it closely the
time you try this.
1 cup long grain brown rice
1 tsp. whole cumin seeds
1 tsp. super olive oil*
2 cups water
16 oz tub of Tofu Extra hard
1/2 cup Reduced Sodium Tamari Sauce
Pre heat oven to 500°
Start rice part first: Have everything ready ( the rice and water) because
this moves fast, and will take a little practice to do. In a heavy, covered
saucepan put in the Cumin seed and oil. Put heat on high. As soon as the
Cumin seeds start to bubble pour in all the rice. With a spatula (upside
down) immediately start to push the rice back and forth, keeping it moving
at all times. As you do, the rice will very quickly start to roast. As
soon at you see a color change in the rice pour in water and bring to
boil, cover, and turn heat down to simmer. Set timer for 40 minutes.
Drain water off tofu by wrapping tofu brick in cheese cloth and start
twisting cheese cloth so that it gets very tight around tofu brick squeezing
as much water out of tofu as possible. Remove tofu from cheese cloth and
put in a large 9 x 13 glass dish. With a spatula, turned upside down,
start breaking up tofu into pea size or a little larger pieces. Spread
tofu out evenly in dish then pour tamari sauce evenly over tofu. Again
take the spatula and push tofu around until all of the tofu is covered
with tamari sauce, and is a golden brown color ( you can add more tamari
Bake tofu in oven for about 20 minutes, until tofu is brown. Stir it and
bake about 10 minutes more and stir, you may have to repeat the 10 minutes
again. Once rice is done and has set covered for 5 minutes mix baked tofu
into rice and enjoy!