Spicy Tomato Cilantro Tofu with Brown Rice, Peppers & Potatoes

Tomato Cilantro Tofu with Brown Rice, Peppers & Potatoes

Naturally Vegan & Vegetarian
Time: 1 Hour 10 Minutes
Yield: 4 -6 Servings
(14 Item Recipe)


1 lb extra-firm Tofu, frozen and defrosted
2 Medium Organic Potatoes, peeled, cut into 1/2 ” cubes
1 Large Organic Onion, chopped
1 Organic Bell Pepper, chopped (green and red)
2 ribs Organic Celery, chopped
3 cloves Organic Garlic, chopped
1 cup Organic Brown Rice
1/2 Cup Fresh Organic Cilantro
1 Cup Organic Tomatoes, Diced
1 tsp Organic Lemon Juice
3 1/2 cups Purified Water
2 tsp Organic Chili Powder
1/2 tsp Organic Cayenne Pepper
1 tsp Organic Thyme


Take tofu discarding any excess water.  Cut tofu into 1/2 inch cubes.  Set aside.

In a large saucepan over medium heat saute onion, bell pepper, and celery until soft.  Add Rice, garlic and cook, stirring until slightly brown.  Add Potatoes, tomatoes, purified water, cayenne powder, chili powder, lemon juice and thyme and stir. Gently stir in tofu and chopped cilantro, cover tightly and put on low heat.  Cook for 1 hour until rice is tender and liquid is absorbed.

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s