Tomato rice with cheesy tofu
545 cals, 25p, 66c, 17f (per meal)
3 cup(s) (711mL)
1 tbsp (15mL)
14 oz (397g)
1 tsp, leaves (1g)
2 tbsp (8g)
2 tbsp (16g)
1/2 cup (93g)
1 tbsp (16g)
1 can (405g)
2 clove(s) (6g)
1 medium (2-1/2" dia) (110g)
1
Heat just half the oil in a pot over medium heat. Add the onion and cook until softened, 5-7 minutes.
2
Stir in the tomato paste and garlic, cooking for 1 minute until fragrant.
3
Add the crushed tomatoes, water, rice, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked, 15-20 minutes or as directed on the package.
4
Uncover and simmer for another 2-3 minutes until slightly thickened. Set aside.
5
In a medium bowl, whisk together the cornstarch, nutritional yeast, oregano, and a pinch of salt.
6
Tear the tofu into bite-sized pieces and toss to coat in the cornstarch mixture.
7
Heat the remaining oil in a large non-stick skillet over medium-high heat. Add the tofu and cook until browned and crispy, 3-4 minutes per side.
8
Serve the tomato rice topped with the crispy, cheesy tofu.