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Rice casserole with tofu

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Ingredients for 1 servings:

  • 60 g rice (wholemeal basmati rice)
  • ½ zucchini
  • 1 red bell pepper(s)
  • 1 carrot(s)
  • 1 tsp oil, for frying
  • curry powder
  • 75 g smoked tofu
  • Margarine, for the mold
  • 100 ml coconut milk (light)
  • Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

vegan

Prepare basmati rice according to the package instructions. Dice the bell pepper, zucchini, and carrot and steam in a steamer until al dente. Season the vegetables with the curry. Cut the tofu into fairly large cubes and fry in oil. Add the rice and tofu to the vegetables and mix well. Season with salt. Grease a baking dish and pour in the vegetable, tofu, and rice mixture. Add coconut milk to taste and spread over the mixture. Thin with a little water if necessary. Place the dish in a preheated oven at 200°C and cook for approximately 30-40 minutes (depending on the oven).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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