Tsela Barr

tagged Barbara Bailey's Veggies and Tofu with Brown Rice with Excellent 2012-04-25 12:24:56 -0400

Veggies and Tofu with Brown Rice

Submitted by Tsela Barr (www.tselabarrdesign.com), from Forks Over Knives (cookbook), originally from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin. 

Tsela: " This is delicious and ingeniously easy!  Why didn't I think of this years ago?  Great for using whatever veggies you have around.   The tahini sauce makes it.  But there was so much volume in the steamer by the time I added the kale it took really long to cook. Next time I might cook the kale separately." 

Rory:  "This dish tastes so simple, pure, and good it’s one of my staples. I like to make a big pot of rice and big batch of tahini ahead of time. Then, when I’m in a hurry for a fast, healthy meal, all I need to do is toss some veggies in the steamer and i’m good to go"

1½ cups medium-grain brown rice
3½ cups water, plus more for steaming
¼ teaspoon salt
½ cup tahini (sesame seed paste)
¼ cup plus 2 tablespoons Bragg Liquid Aminos (or 4 tablespoons tamari or soy sauce)

2 carrots, cut into ¼-inch slices

¼ head cauliflower, cut into bite-sized florets (about 2 cups)

¼ head red cabbage (about 6 ounces), cut into ¼-inch strips ¼ bunch kale (about 4 ounces or four to six leaves), cut into ½-inch strips

1 broccoli crown, cut into bite-size florets (about 2½ cups)

7 to 8 ounces firm or extra firm tofu cut into ¼-inch slices, then cut on a diagonal into triangles

¼ cup raw or toasted pine nuts  (optional)

In a 2-quart saucepan over high heat, combine the 1-1/2 cups of rice, 3 cups of the water, and the 1/4 teasp  salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.

Meanwhile, in a small bowl, whisk together the tahini, ¼ cup of the Bragg Liquid Aminos (or 8 teaspoons of tamari or soy sauce), and the remaining ½ cup of water; set aside. If the dressing is too thick, slowly stir in more water as needed.

In a pot fitted with a steamer insert, bring 1 inch of water and the remaining 2 tablespoons of Bragg Liquid Aminos (or 4 teaspoons of the tamari or soy sauce) to a boil. Arrange the carrots and cauliflower in the insert and steam for 3 minutes.

Add the cabbage, kale, broccoli, and tofu and steam for 3 minutes, until the vegetables are tender and the tofu is heated through.

Place the rice on plates or a platter and top with the vegetable mixture, tahini sauce, and pine nuts. Pass any remaining sauce and additional Bragg Liquid Aminos at the table.