Tofu or cheese schnitzel with rice

Ingredients for 2 servings:

• 160 g brown rice (basmati rice)
• 1 tsp turmeric
• 300 g peppers, cut into strips, frozen
• 1 chili pepper(s), red, dry
• Water
• Salt
• 1 egg(s)
• Pepper, ground pepper
• Nutmeg, freshly grated
• 200 g tofu, natural, 2 slices of 100 g or Gouda
• Soy sauce (Tamari)
• Buckwheat, ground or 25 g breadcrumbs
• 1 tsp blue clover
• possibly desiccated coconut
• 1 tbsp margarine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, vegetarian

Add brown rice and turmeric to 2 cups of boiling water, simmer over low heat for about 35 minutes, and let it soak for 10 minutes. (Cook basmati rice according to the manufacturer’s instructions.) Boil frozen bell pepper strips with red chili in a little water for about 5 minutes, add salt, and puree. Pour tamari over the tofu and let it stand until the rice is cooked. Mix buckwheat flour with nutmeg, pepper, salt, and bluebell seeds. Roll tofu slices in the flour (for Gouda, then roll in beaten egg and coat in breadcrumbs and coconut, pressing the coating firmly onto the surface). Heat margarine and fry both types of tofu or Gouda on both sides. Serve with the rice and bell pepper puree.