Mexican Tofu Recipe With Vegetable Rice Is a Winner Winner Vegan Dinner | Vegan

by admin

I recently posted a recipe for slow-cooker Mexican chicken and vegetable rice that combined lots of spices and tender chicken and rice cooked in the resulting sauce. Perhaps inspired by my vegan daughter, I got to wondering how it might play out with tofu rather than chicken.

I adapted the tofu recipe for a quicker cooking (no long time in the slow cooker) and used a package of pre-cooked rice. Sure enough, the spice blend was just as tasty on the tofu! As with the original recipe, make it as hot and spicy as you dare, and pick and choose what vegetables you put in the rice.

Cuisine: Mexican / American

Prep Time: 20 minutes

Cook Time: 20 minutes

Total time: 40 minutes

Servings: 4


Here’s how to make it:

  1. Blend all spices in a bowl and mix with cubed tofu.

  2. In a large skillet, heat 1 tablespoon oil and add tofu. Cook 5 minutes or so until heated through. Remove tofu to a bowl and set aside.

  3. Heat remaining tablespoon of oil. Add the vegetables and uncooked rice. Cook until the vegetables start to soften, 1 to 2 minutes. 
  4. Add tomatoes, salsa, chilies and liquid smoke. Bring to a boil, reduce to simmer, and cook 15 to 20 minutes. 
  5. Add tofu back in and toss. Serve mixture over rice. Top with hot sauce if you dare, or even add some shredded cheese.

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