Black Rice and Tofu with Mustard Sauce

19 Jul

I did not deliver on the post I promised last week, so I’m playing catch-up. I last shared an easy method for making black bean burgers and then mentioned that the leftover patty became lunch. It did. See?

Chopped up burger topped with Trader Joe’s barbecue sauce (SO much better than Stubb’s), their pepper sauce, and more of the roasted corn on — yes — a TJ’s brown rice wrap. On the side was a salad of green leaf lettuce, roasted corn, and TJ’s balsamic dressing. Can you tell where we bought groceries most recently?

Which brings us to this week. I’ve been trying to get back on the health wagon — which nicely complements my desire to be spend less money — by cooking at home more. Yes, despite my love for the kitchen, by the time I get home in the evenings, I’m exhausted and don’t want to spend an hour on meal prep. I’ve been forcing myself this week, however, and we dined on this concoction on Tuesday night:

Black Rice and Tofu with Mustard Sauce

  • 1 cup black rice
  • 1 block firm or extra-firm tofu
  • Olive oil
  • 1/2 a large onion, chopped
  • 1/2 container of cremini mushrooms, roughly chopped
  • Dash cayenne pepper
  • 2 tablespoons soy sauce (low-sodium or regular)
  • 1/2 a bag of kale, rinsed and chopped
  • 1/4 cup spicy, Dijon, or otherwise flavored mustard

Rinse black rice and then place in a pot with two cups of water. Bring to a boil then reduce to a simmer to 30 minutes to an hour, until it reaches the desired consistency. Drain any excess water and then let cool. You can even do this part a day in advance.

Press tofu using your desired method. I did mine by layering it with paper towels between two plates and then placed a skillet on top, for about 20 minutes. When done, preheat the oven to 350° F. Dice the tofu into bite-size pieces, toss with olive oil, and spread on a baking sheet. Cook for about 20 minutes, stir or flip, and then continue cooking for 15 minutes more, or until is reaches the desired consistency.

Meanwhile, heat a little olive oil in a saute pan over medium heat. Cook the onion, stirring occasionally, until it softens and starts to brown slightly. Add mushrooms, stirring for about two more minutes. Add the rice, cayenne, soy sauce, tofu and kale and cook until everything is warm. Turn off the heat and add the mustard. I had to pour mine into a large bowl to toss it. Serve and enjoy.

Notes:

  • You could stir fry your tofu instead of baking it, but I like this texture better. Also, I only have one burner that works at the moment.
  • My mustard was this amazing Smoky Onion Garlic stuff that added tons of great flavor. If you just have regular spicy or Dijon, I recommend a couple of garlic cloves added towards the end of the onion’s cooking time.
  • White or brown rice would be great substitutes for black. It’s just what I had on hand.

I loved this dish and enjoyed some leftovers the next day. It reheats wonderfully!

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One Response to “Black Rice and Tofu with Mustard Sauce”

  1. Shenandoah Vegan July 20, 2012 at 5:15 pm #

    This sounds really delicious!

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