I stumbled upon some Liquid Amino Acids at the food store. I bought a bottle and figured I'd give it a shot and see what I can make. I'm trying to tone up and lose a little fat around the mid-section. As a result, I've been trying to eat better (like more fruits, nuts, grains and veggies) instead of filler foods (like vegetarian corn dogs) which do not, ironically, count as vegetables. Quelle horror, non?! My love for wild long grain rice has been rediscovered and I have been eating it more frequently.
This recipe is a simple meal. Something nutritious for lunch or a light dinner during a hot summer night. It is not bland as one may think. It does lend itself to creative inspiration, should the fancy take you.I do recommend making this when time avails. One must consider the prep time of soaking the rice and tofu.
Wild Rice & Tofu
4-6 serving 250 calories for 1/2 cup rice with 1/2 cup tofu 14 grams of protein per serving.
1 cup Lundberg Wild Blend Rice
1 package of extra firm, non GMO, organic tofu
1/4 cup Bragg's Liquid Amino Acids
1/2 tsp Sage
1 cup water
1 Vegan beef bullion cube
1./2 garlic powder
Couple crank of ground pepper
1. Drain liquid from tofu, press for 1 hour. Then chop into cubes ~ 2x2.
2. Soak rice completely submerged in bowl for 1-2 hours.
3. Take chopped tofu cubes place in another bowl and add: the sage, the bullion dissolved in 1 cup of water, Bragg's amino acids, garlic powder, ground pepper. Soak for 1 hr.
4. Cook the rice according to the package instructions, roughly 40 to 45 minutes.
5. Bake the tofu and juices in an oven safe casserole pan in the oven at 350 degrees F while cooking the rice.
6. When rice is finished cooking, remove tofu from oven and transfer cubes onto baking sheet. This step is to brown up the sides of the tofu. Think toasty marshmallow color. Roughly 20-30 minutes.
7. After the tofu is browned, stir into the rice with a couple pats of butter and salt if desired.
8. Serves well with some white wine and grilled veggies.