Root vegetables with colorful rice and tofu

Ingredients for 2 servings:

• 2 spring onions
• 4 large carrots
• 2 carrots
• 2 large parsnips
• 1 large parsley root(s)
• 1 medium-sized garlic clove(s)
• n. B. Salt
• 1 pack of smoked tofu
• 1 cup rice, mixed (e.g. long grain rice, wild rice, red Camargue)
• olive oil
• e.g. cress or parsley for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, fast, healthy, regional, vegan

Cook the rice according to the package instructions. Finely chop the spring onions and add them to a pan with a little oil, then fry them lightly over medium heat. Wash the root vegetables and peel them if necessary (especially if they are not organic), then grate or finely chop them. Add them to the spring onions and stir regularly. Crush the garlic clove and add it to the vegetables. Add salt. Cover the pan with a large lid and continue sautéing the vegetables. Cut the tofu into slices (approx. 0.7 – 1 cm thick) and fry in olive oil in a second pan over medium heat. Turn after 2 – 4 minutes. Transfer the rice and vegetables to the plates and place the tofu pieces on top. Garnish with some parsley or cress.