Wednesday, February 20, 2008

Italian-Style Lentils and Rice with Tofu

Nothing beats a reliable, basic recipe and we vegans just can’t have too many versions of rice and lentils. I keep making this one over and over, changing the seasonings and other additions. The main ingredients, however – the lentils and rice – remain the same and it’s always awesome. I call this version…

Italian-Style Lentils and Rice with Tofu

  • 1 Tbs olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 14 oz package organic firm tofu, drained and chopped into
  • 1/2 inch cubes
  • 1 Tbs Italian Seasonings
  • 3 Tbs Bac'Uns
  • 1 cup green French lentils, rinsed and picked over
  • ½ cup white basmati rice
  • 1 ½ cups veggie broth

Heat olive oil in large skillet over medium heat. Add onion and garlic and sauté 5-7 minutes or until onions are soft. Add Italian Seasonings, Bac’Uns, and tofu and cook 1 more minute gently incorporating ingredients. Stir in lentils, rice, and 2 ½ cups veggie broth. Season with salt and pepper, cover, and bring to a boil. Reduce heat to low, cover, and simmer 25 minutes or until lentils and rice are tender. If needed, season with salt and pepper once more.

This version is very similar to a previous one I posted. I'm working on losing some weight, so I cut the oil this time and it was just as good.

This recipe, in all its manifestations, freezes well, too. I simply freeze it in a glass dish overnight, and then vacuum pack it (wihtout the dish) the following day. If you don't own a food saver for vacuum packing, simply keep it in a large freezer bag. Store it in the freezer until you need it, and it can go from freezer to dinner table in under 10 minutes.

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