Monday, March 24, 2014

Meatless Monday: Tex-Mex Zucchini and Rice Casserole with Spicy Tofu


1 large onion, chopped
1 cup rice
2 & 1/2 cups water
1 vegetable bouillon cube
2 cups prepared spicy tofu pieces
2 cups zucchini, grated
1 can cubed tomato chunks
2-3 tablespoons chili peppers, seeded and chopped
1 tablespoon taco seasonings
1 teaspoon dried basil
1/8 teaspoon black pepper
1/2 cup cheese, grated or in pieces


1. Cook the rice in a medium saucepan with the water and vegetable bouillon cube.
2. Bring to a boil, then reduce the heat and cover.
3. Simmer for 20 minutes, then remove from the heat.
4. Chop the onion.
5. Place the can of tomato chunks in a medium bowl, add the onions.
6. Add the chopped chili peppers.
7. Add the grated zucchini, basil and taco seasonings and mix well.
8. Preheat the oven to 425 F / 218 C.
9. Fluff the rice and add the tofu pieces.
10. Mix in the tomato-zucchini mixture and season to taste.
11. Transfer the mixture to an oiled oven-proof casserole dish.
12. Sprinkle the cheese on top and optionally decorate with a few jalapeƱo pepper slices.
13. Bake in the oven for 15 minutes or until the vegan cheese has melted.
14. Remove and allow the casserole to stand for 5 minutes before serving.


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