After a long week of midterms, I am finally able to get back to my blog and cook! For dinner I made a quick meal of baked tofu and Spanish rice.
Baked Tofu with Spanish Rice
vegetarian, vegan, gluten-free, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free
- 1 block extra firm tofu
- Salt, pepper, paprika, chili powder to season
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 14oz can diced tomatoes
- 2 1/2 cups of long grain rice (I used white rice because it cooks faster and I was in a time crunch)
- 3 cups vegetable broth
- 1 1/2 cup frozen peas
- 1 1/2 cup frozen corn
Bake tofu in oven at 350*F for about 15 minutes. Sauté onion and garlic in olive oil until soft. Add rice and stir for about 3 minutes. Put tomatoes in blender and puree them until smooth. Add tomatoes to rice mixture and simmer for about 3 minutes. Add vegetable broth, peas, and corn and simmer for 6 minutes. Turn off heat and let rice sit until liquid is well absorbed.
Serve rice with baked tofu and enjoy while watching the Olympics (at least that’s what I did!). Cheers to Shani David, Lindsey Vonn, and Shaun White for winning gold!