Tofu Tacos and Beans n’ Rice
There were 4 corn tacos heading towards retirement age in the fridge, and I decided that meant Mexican, which also led to the first time I’ve actually ever made beans n rice. The tacos were ok, but the rice was AMAZING, so that’s the recipe I’ll share with you.
1 1/4 cups jasmine rice
2.5 cups veg. stock
1 medium yellow onion, diced
2 large cloves garlic, minced
1/4 cup dry white wine
1 12 ounce can black beans
1 cup tomato sauce
1. Bring veg. stock to a boil for rice. In the meantime, heat the olive oil in a large skillet over med/high heat.
2. Add rice to stock, and turn down to a simmer. Cover. Add garlic to skillet and sautee approx. 30 seconds before adding onions. Cook onions and garlic for 3-5 minutes until all the liquid has been sweated out. Add adobo seasoning, cumin, salt, and cayenne. Deglaze with wine and simmer for a minute or two.
3. Add the black beans and tomato sauce to the skillet, stirring everything together. If the rice is done cooking at this point, add it to the skillet, and mix well. Turn the heat to LOW, and allow to cook until the rice is just starting to stick. Then it’s done!
While I won’t bother you with the recipe for some wilted mushrooms and turnip greens in a tortilla, I will say that this tofu was PERFECT. I pressed for an hour, cut it into cubes, and then tossed with a couple tbs of grapeseed oil, S+P, and baked for 30 minutes, flipping twice. It came out crispy and delicious, just the way I like it.