I saw this recipe over at Roni’s site and decided that I had to make it. Truly this dish is keeper, super tasty and healthy too. I made a big batch i.e. 4 serving and kept half of it as a veggie side dish and to the other half I added the rice. The veggies side can be a great filler and can be added to a whole wheat pita with some baby spinach.
1 cup crumbled tofu
¾ cup mixed peppers
½ can of black beans
½ cup onion chopped
½ of a 14.5 oz can of diced tomatoes
2 cloves garlic
1tsp red chili powder
2 tsp cumin powder
Hot sauce as per taste
1 cup brown rice( I used the Uncle ben’s instant kind)
2 cups veggie broth
S & P
1 tsp EVOO
To a heated skillet add onion, garlic and sauté till nice and fragrant. To this add the crumbled tofu and sauté till brown.
Add the peppers, spices and cook till peppers are soft. Finally add the diced tomatoes and hot sauce, salt and pepper.
Now let it go for about 3-4 minutes and at this point you can remove half of it as a veggie side dish.
For a rice dish, add about 1 cup of brown rice, 2 cups of veggie broth and let it come to a boil. Then cover and simmer for about 10-12 minutes or until rice is done. Uncover and fluff the rice with a fork.