Plov – vegan version

Ingredients for 4 servings:

• 3 tbsp oil
• 1 onion(s)
• 1 large carrot(s)
• 1 bell pepper(s)
• 2 cloves garlic
• 400g tofu
• 1 can tomatoes, chopped
• 1 cup vegetable broth
• 150 g peas
• 1 cup rice
• salt and pepper
• Parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice the onion, slice the carrot, and finely chop the bell pepper and garlic. Cut the squeezed tofu into cubes. Heat 3 tablespoons of oil in a saucepan over medium-high heat. Add the onions, carrots, bell pepper, and garlic. Sauté for about 3-4 minutes, until the vegetables are softened. Add the tofu and cook until lightly browned. Deglaze with the chopped tomatoes and a cup of vegetable stock. Add the peas and rice, and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until the rice is tender. This will take about 10-12 minutes. Add more stock or water to finish cooking the rice, if needed. Sprinkle with fresh parsley leaves before serving.