Ordered Indian take-away and got heaps of rice left over? Don’t throw it away, make a tasty vegetarian bake as a great substitute to a roast. The tofu and rice are both great alternative sources of protein for a meat free diet.
This one isn’t carb-free but it’s a great way to use left over rice. It’s actually nicer with day old rice than fresh cooked. Please make sure you frigerate the rice quickly after cooking – don’t want any nasty accidents out there!
- Cut a piece of firm tofu into smallish chucks, and set aside to marinade in teriyaki sauce.
- Fry garlic and shallots in olive oil or vegan margarine, add a pinch of dried chilli flakes for a bit of bite
- Add a few veggies: any mixture of peas, sweet corn, spinach/cabbage and mushroom and fry
- Add a small amount chopped fresh tomato and the tofu, and fry a few more minutes
- Add the rice and brown slightly
- Season with mixed herbs, salt and pepper
- Add a flaxseed or chia egg and mix in. The egg is to bind the rice mixture better, but can be omitted if you don’t have flaxseed or chia.
- Put the mixture in a greased oven dish and bake at 200 deg for 20mins or until brown.
Serve with vegan gravy and steamed veggies.
For a nutty alternative, add chopped pistachio or cashew nuts before adding the rice. This can be as well as or instead of the tofu.
To make flaxseed or chia egg, put 1 tablespoon of ground flaxseed or chia into a bowl with 3 tablespoons of water. Leave for 10-15 minutes to thicken. Flaxseed must be ground for this to work, and for you to get the Omega3 nutritional benefit from them.
Letter from Jakarta. 