Steamed Veggies & Tofu with Brown Rice (Skinny Bitch in the Kitch)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 C medium grain brown rice3.5 C water, plus more for steaming1/4 tsp sea salt (nut. info uses regular salt)1/2 C tahini1/4 C sesame oil (or Canola)6 T Bragg's Liquid Aminos (or Tamari or soy sauce-I used Bragg's at home, but used Tamari for this nutritional info, sodium would be less with Bragg's)2 large carrots, cut into 1/4 in. slices1/4 head cauliflower, cut into bite sizes (about 2 cups)1/4 head red cabbage (about 6 ounces cut into 1/2 in. strips)1/4 bunch Kale, cut into 1/2 in. strips1 broccoli crown, cut bite sized, about 2.5 C8 oz firm or extra firm tofu, cubed or sliced then into triangles1/4 C raw pine nuts (I didn't use these so they aren't in the nutritional infor, but you can for the top, just add it in seperately)
This made about 10, 1 Cup servings. The recipe said serves 4-6, but it was way more than that. I may have used extra veggies, but it was a ton of food.
Combine rice, 3 cups water and salt. Bring to a boil, reduce heat to simmer, cover and cook until water is absorbed and rice is tender, about 45 minutes. Remove from heat and let rice stand, covered, at least 10 minutes.
While rice is cooking:
In a small bowl, whish together the tahini, sesame oil, 1/4 C of Bragg's or tamari and 1/2 cup water. Set aside.
Using a pot fitted with a steamer insert (i didn't have this so i used a large stock pot with a metal collandar inside) bring 1 inch of water and a little more tamari or Braggs to a boil. Arrange the carrots and cauliflower in the insert and steam for 3 minutes.
Then add the cabbage, kale, broccoli and the tofu. Steam for 3 more minutes until the veggies are tender and the tofu is heated through.
I found that it took longer to steam the veggies than this, so just taste them until they are tender crisp to your liking. It took me more like double the time listed.
To serve, place rice on plates or a large platter, top with the veggie mixture, tahini sauce mix on top. You can top this with pine nuts if you like. You can also have more Tamari and tahini sauce on the table. I found that there was plenty of sauce on the platter.
This was my first Vegan dish and it was actually a big hit with most of my family. One poor child cried at the loss of meat. But that's another story. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user SANDRAMONROE.
Combine rice, 3 cups water and salt. Bring to a boil, reduce heat to simmer, cover and cook until water is absorbed and rice is tender, about 45 minutes. Remove from heat and let rice stand, covered, at least 10 minutes.
While rice is cooking:
In a small bowl, whish together the tahini, sesame oil, 1/4 C of Bragg's or tamari and 1/2 cup water. Set aside.
Using a pot fitted with a steamer insert (i didn't have this so i used a large stock pot with a metal collandar inside) bring 1 inch of water and a little more tamari or Braggs to a boil. Arrange the carrots and cauliflower in the insert and steam for 3 minutes.
Then add the cabbage, kale, broccoli and the tofu. Steam for 3 more minutes until the veggies are tender and the tofu is heated through.
I found that it took longer to steam the veggies than this, so just taste them until they are tender crisp to your liking. It took me more like double the time listed.
To serve, place rice on plates or a large platter, top with the veggie mixture, tahini sauce mix on top. You can top this with pine nuts if you like. You can also have more Tamari and tahini sauce on the table. I found that there was plenty of sauce on the platter.
This was my first Vegan dish and it was actually a big hit with most of my family. One poor child cried at the loss of meat. But that's another story. Enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user SANDRAMONROE.
Nutritional Info Amount Per Serving
- Calories: 222.7
- Total Fat: 14.8 g
- Cholesterol: 0.0 mg
- Sodium: 509.7 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.0 g
- Protein: 9.8 g
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