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./28 g)
  • ¼ cup (15 g) breadcrumbs
  • ¼ cup (37 g) all-purpose flour
  • 2 tbsp (30 mL) olive oil or vegetable oil

Rice Pilaf

  • 1 cup (185 g) long grain brown rice
  • 2 tsp (10 mL) olive oil
  • ⅓ cup (75 g) finely chopped onion
  • 1 cup (128 g) finely chopped carrots
  • 2 cups (500 mL) vegetable stock
  • ¼ tsp (1.5 g) salt (less if using salty vegetable stock)
  • 2 tbsp (5 g) finely chopped fresh sage
  • ⅓ cup (28 g) dried cranberries
  • ⅓ cup (50 g) chopped pecans

Directions

  1. Preheat oven to 400°F (200°C). 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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