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AFC Mexican Tofu Rice

AFC MEXICAN TOFU RICE

Long grain Canilla Rice cooked till tooth-tender with oregano ADOBO seasoning, ground hatch chilies, salt and apple vinegar. Topped with sautéed peppers and onion in extra virgin olive oil with two forms of tofu seasoned with coriander, garlic and black pepper. Ladled with a pureed roasted pepper and roasted tomato garlic sauce. Garnished with fresh cilantro and additional olive oil!

Serves 6

Rice:

2 c. long grain Canilla rice by Goya, rinsed well

1-1/2 c. water

1/2 c. apple cider vinegar, the cheap kind

2 t. ADOBO seasoning

2 t. dried oregano

1 t. ground hatch green chilies


1- Combine all rice ingredients in large saucepan. Stir, bring to boil. Reduce heat, cover and cook 15 minutes.

2- Remove from heat and fluff with utensil to aerate the rice. Set aside till ready to reheat in pan or microwave to serve.


Pan-Fried Tofu:

2 T. extra virgin olive oil

1 lg. green pepper, cored and cut into 1/2 inch squares

1-1/2 c. diced yellow onion, 3/8-1/2 inch squares

1/2 t. salt


14 oz. extra firm water packed tofu – rinse, wrap in towel, place heavy can or pan on top for 15 minutes

additional salt

12.3 oz. extra firm SILKEN STYLE tofu, rinse, wrap in towel, let set 15 minutes, cut into 3/8-1/2 inch cubes

additional salt

2 T. granulated sugar

1 T. additional extra virgin olive oil

2 t. garlic powder

2 t. ground coriander

fresh grind black pepper to taste


1- Melt olive oil in extra-large skillet over medium heat. Add green pepper and cook till partially wilted.

2- Add onion, salt and sauté till both onion and pepper are soft.

3- Add the water packed tofu cubes evenly in pan. Lightly salt all pieces. Cook on that side till golden. Flip and cook remaining sides stirring gently and fairly often so they don’t become crispy.

4- Add SILKEN tofu. Lightly salt, then gently disperse in even layer. Cook about 5 minutes. Gently stir up and over from bottom. Remove from heat.



Roasted Pepper And Tomato Sauce:

Makes 5-1/2 cups

12 oz. jar sweet red roasted peppers

2, 14.5 oz. can HUNT’S Fire Roasted Diced Tomatoes

1/4 c. fresh squeezed lemon juice strained – no bottled

2-3 t. garlic powder

2-4 t. fine grind fennel seed (powdered)

2-3 t. granulated sugar

2-3 t. liquid smoke

fresh grind black pepper to taste

1/4 c. extra virgin olive oil


1- Place all SAUCE ingredients in blender container and blend till smooth. Adjust for seasoning.

2- Transfer to heating pan. Heat over medium heat till very hot, then reduce heat and simmer 15 minutes, stirring as needed.

Additional ingredients:

fresh cilantro coarsely chopped for garnish


TO SERVE: Place serving of rice on each plate. Top with tofu saute. Top with sauce. Sprinkle with fresh cut cilantro. Drizzle with extra virgin olive oil.


Notes: Most Mexicans and Indians like a lot of heat. Others don’t. Here we have three separate recipes: rice, tofu, sauce. So we put the heat in one not all. Today the rice gets the heat. The other two get black peppered.



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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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