Dill Tofu On Rice Recipes

DILL TOFU ON RICE

Dill Tofu on Rice image

Extra firm tofu popping with bold flavors of onion, garlic, mushrooms and tomatoes. Fresh dill weed makes this dish sensational!

Provided by DustyPyatt

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

24 ounces extra firm tofu
1 cup onion, chopped
2 teaspoons garlic, minced
1 (14 1/2 ounce) can diced tomatoes, drained
1 1/2 cups mushrooms, sliced
4 tablespoons lemon juice
4 1/2 tablespoons fresh dill weed, chopped
salt and pepper, to taste
3 cups cooked brown rice

Steps:

In a large freezer bag, place the tofu. Squeeze out as much air as possible.
In a 2nd large freezer bag, combine the onion, garlic, tomatoes, mushrooms, lemon juice and dill weed. Seal the bag and toss baggie to mix well. Gently squeeze out as much air as possible.
I choose at this point to also add in the cooked brown rice in quart size baggie. I like to have a "dinner kit" in the freezer.
Place the 3 filled bags into a large freezer bag, along with this printed recipe and seal. Freeze.
To cook; thaw.
Cook brown rice if you didn't prior.
Preheat oven to 350 degrees.
Place tofu in a greased baking dish.
Bake, uncovered, for 15 minutes, or until golden brown.
While the tofu is cooking, heat a large skillet over medium heat. Add tomato mixture and heat thoroughly for about 10 minutes or until veggies are done.
Salt and pepper the cooked tofu to taste.
Make a bed of rice on each dinner plate and top with a tofu fillet; spoon vegetable mixture evenly over each tofu steak.

Nutrition Facts : Calories 225.6, Fat 5.7, SaturatedFat 1.2, Sodium 165.4, Carbohydrate 33.6, Fiber 4.3, Sugar 4.9, Protein 13

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