Herbed Brown Rice with Marinated Tofu, Avocado & Tomato

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1 Tbsp Olive oil
1 small Onion, chopped
1 cup Brown Rice
1-1/4 cup Rice milk
1-1/4 cup Water
2 Tbsp Cilantro
2 Tbsp Parsley
To taste Kosher salt and freshly ground black pepper
2 oz Arugula and / or baby greens
1 recipe Marinated Tofu (recipe follows)
14 oz Firm tofu, cut crosswise into 8 slices
2 each Tomatoes, cored and diced
1 each Green onion, sliced
1 clove Garlic, minced
¼ cup Basil, roughly chopped (reserve a few sprigs for garnish)
To taste Ancho chile powder
1 each Lime, juice of
1 large Avocado (or two small)

1. Heat a medium saucepan over medium heat, add the olive oil and the onion and cook until softened, about 5 minutes. Stir in the rice, then add the rice milk and water and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the rice is tender, about 30 minutes. Transfer to a mixing bowl and cool to room temperature, fluffing with a fork a few times.

2. Stir in the cilantro and parsley; season with salt & pepper; transfer to a serving platter and top with the greens.

3. Pre-heat broiler to high heat.  Broil tofu until hot and bubbling; about 5 minutes. Arrange slices on top of the greens.

4. Combine the tomatoes, green onion, garlic, basil, chile powder and lime in a mixing bowl. Stir together and season with salt & pepper. Add avocado and fold in gently; check seasoning again. Spoon on top of the tofu. Garnish with the reserved basil sprigs and serve.

Marinated Tofu
14 oz Firm tofu, cut crosswise into 8 slices
1 tsp Ginger, minced
1 clove Garlic, minced
2 Tbsp Soy sauce

1. Arrange tofu in a shallow baking dish. Whisk together ginger, garlic and soy in a small mixing bowl; pour over tofu.  Cover and refrigerate at least 1 hour turning tofu half way through.

Yield: 4-6 servings