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Holiday Rice Pilaf with Crispy Tofu

Enjoy holiday flavours with this plant-based healthy dinner idea! A flavourful brown rice pilaf with carrot, onion, cranberry and pecans, then topped with fresh sage and crispy tofu. Makes great leftovers too!

Recipe courtesy of @itslivb





Yield
3-4
Prep Time
15 min
Cook Time
40 min
Total Time
1 h


Ingredients

Crispy Tofu:

  • 1 block of firm tofu, cubed (12 oz.)
  • 1/4 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil or vegetable oil

Rice Pilaf

  • 1 cup long grain brown rice
  • 2 tsp olive oil
  • 1/3 cup finely chopped onion
  • 1 cup finely chopped carrots
  • 2 cups vegetable stock
  • 1/4 tsp salt (less if using salty vegetable stock)
  • 2 tbsp finely chopped fresh sage
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Combine breadcrumbs and flour. Toss cubes of tofu in mixture until coated.
  3. Place on prepared baking sheet and drizzle with oil. Bake for 20 minutes, flipping halfway through.
  4. In a medium pot on medium heat, add the olive oil, onion and carrot. Cook, stirring frequently, for about 4 minutes.
  5. Add the rice, vegetable stock or water, and salt. Bring to a boil and then reduce heat to low and simmer, covered, for amount of time specified on package (approx 35-40 minutes).
  6. Once rice is cooked, fluff with a fork and add to your serving dish. Add sage, cranberries and pecans and toss to combine.
  7. Serve with crispy tofu. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave until warm and enjoy.

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