When thinking about filling plant based comfort food, rice or pasta comes to mind. Both are easy to make and both give great feeling of satiety. So today I am making rice. I will be adding tofu but you can easily skip it or add other type of protein like tempeh.
I always make big amounts of food to last a couple of days so if you are only cooking for yourself and are not looking for a mountain of leftovers, cut the quantity of ingredients by half.
Here’s what you will need:
- 350 g wholegrain rice
- 250 g mushrooms (I usually use chestnut)
- 500 g frozen peas and sweetcorn
- a can of chopped tomatoes
- 3 bell peppers
- 300 g tofu
- olive oil
- a couple of garlic cloves
- salt and pepper
- chilli seeds (or actual chilli)
I suggest to start by boiling rice in salted water and then let it cool down. I use rice bags, then just leave them in cold water for a few minutes. It is so easy and saves a lot of time! In the meantime we dice mushrooms, peppers, tofu and garlic.
Once everything is ready and rice is cooling down, let’s get a big deep pan and fry garlic and tofu for a few minutes, sprinkle a bit of salt and pepper. Once it has browned a little, set it aside for later.
In the same pan for a few minutes fry mushrooms, then add peppers, frozen peas and sweetcorn. Fry everything until peas warm up and peppers soften a bit. If there’s too much water in the pan, pour it off.
When all vegetables are ready, let’s add rice and mix everything together. Now set heat on high, pour a little bit of olive oil and let everything fry. Stir rice but not too much, it’s okay if rice browns a little. Add salt, pepper and chili seeds. After 5-8 minutes reduce heat, pour tomatoes. After another couple of minutes add fried tofu and garlic, remove pan from the heat and let everything rest for a couple of minutes before eating.
Enjoy!
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