Green Cabbage Peas And Tofu On Brown Rice Recipes

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES

Steps:

• In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
• Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
• Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.

GREEN CURRY TOFU AND BROWN RICE VEGGIE BOWL

Steps:

• Preheat your oven to 400F/200C.
• Prepare 1/2 cup dry brown rice as directed.
• While the oven is preheating, press 1 block of extra firm tofu and then slice into bite sized pieces. Toss lightly in a neutral oil and lay on a baking sheet. Bake until golden brown (about 25-30 minutes, flipping halfway through).
• Heat 1 tbsp coconut oil in a large stock pot. When shimmering, add a 4 oz jar of green curry paste and 1 tsp fresh, grated ginger to the pot. Allow to cook until fragrant, about 1 minute.
• Add 1/2 medium onion, sliced into thin bite-sized pieces. Reduce the heat and cook until the onion becomes soft.
• Add 2 cups low-sodium vegetable broth and a 14 oz. can of coconut milk.
• Add a pinch of salt and bring to a simmer. Then add 1 red pepper, chopped into bite-sized pieces, 8-10 sliced shiitake mushrooms, 1-2 bunches of broccolini and a handful of snow peas with the ends trimmed. Heat until the vegetables are warm, but still bright.
• Fill each bowl with a small scoop or rice and top with the green curry and baked tofu. Serve with fresh lime juice, cilantro, scallions and sriracha sauce.

CABBAGE RICE

Steps:

• Heat oil in a pan and add cumin seeds. When the seeds start spluttering, add ginger, garlic, green chili, and onion. Saute until the onion turns translucent.
• Add green peas and cook for 4-5 minutes. Keep on stirring in between.
• Next, add cabbage and saute on medium flame until it's cooked but still crunchy
• Add spring onion,cilantro, salt, and pepper. Cook for a minute.
• Add cooked rice and stir until everything gets combined. Switch off the stove.
• Finally, add lime juice and mix. Enjoy!

TOFU AND GREEN PEAS

Steps:

• Heat 2 teaspoon vegetable oil in pan.
• Add onion and saute until onion is translucent.
• Add garlic, ginger, jalapeno, turmeric and curry powder, cook for 2 minutes, then add coconut milk, spices, cilantro, and salt.
• Lower heat and simmer.
• Cut drained, pressed tofu into 1/2 inch cubes.
• Add gently to sauce and continue simmering until tofu is heated through.
• Add peas and cook until peas are heated through.
• Served over rice with yogurt and chutney.

GREEN RICE AND PEAS

Steps:

• Put the rice, stock and water in a pot, bring to a boil, cover, and reduce heat to a simmer. Cook 18 minutes. Put the peas in bowl to defrost while the rice cooks.
• Whisk together the lemon juice, garlic and extra-virgin olive oil; add to a blender with the basil, parsley and tarragon and puree.
• Fluff the rice with a fork and add to the bowl with the peas. Pour the dressing over the top and toss to combine; serve or chill.

CABBAGE AND TOFU OVER RICE

Steps:

• Bake the tofu in its marinade in a 375℉ (190℃) for about 35 minutes, turning the cubes 2 or 3 times during the baking. Sauté the onion in the oil until translucent. Add cabbage, stirring occasionally, for about 5 minutes. Combine sauce ingredients and pour over cabbage. Add currants and stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet and bake in a 375℉ (190℃) oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle and baked tofu.

CABBAGE WITH GREEN PEAS

Steps:

• Core the cabbage and slice into fine long shreds.
• Preheat the oil over medium-high heat in a large heavy skillet.
• When hot add the cumin seeds and bay leaves, cooking for just a few seconds.
• Add the cabbage and peas, stirring to mix well.
• Add the turmeric and cayenne, mixing well.
• Cover and reduce heat to a simmer and cook for 5 minutes, or until vegetables are crisp-tender Add the chili, salt and sugar, stir to mix.
• Cover and cook an additional 2 minutes.
• Remove from heat, add the garam masala, stir gently to mix and serve.