Crusty Rice with Tofu and Vegetables

This blend of tofu and cooked rice combines corn, peas, carrots, and seasonings pressed into a skillet and cooked into "crispy" goodness.

• Prep: 45 min
• Cook: 30 min
• Total: 1 hr 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.71/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian

Tags

• healthy
• savory
• quick
• fry
• comfort food

Ingredients

• 2 cup water
• 1 cup brown rice
• 1 pound tofu
• 1 cup corn (frozen, unthawed)
• 1 cup peas (frozen, unthawed)
• 6 scallions (sliced, including white and green parts)
• 1 carrot (shredded)
• 0.25 cup basil leaves (fresh)
• 0.25 teaspoon salt
• 2 tablespoon vegetable oil

Instructions

1. To make the rice, cook brown rice according to the directions on the package using water.
2. Set aside to cool and dry out.
3. Put the tofu, corn, scallions, carrot, basil leaves, and salt in a bowl and mix well.
4. When the rice has fully cooled, add it to the bowl with the tofu mixture and mix well.
5. Put a skillet over medium high heat and when it is hot, add the vegetable oil.
6. Add the rice and tofu mixture; reduce heat to low and press down the rice mixture with a spatula.
7. Cover and cook 10 minutes.
8. Press down again to help form a crust.
9. Flip portions of the rice so that you get chunks of crispy rice.
10. Cook until crispy, up to 20 minutes.

Nutrition (per serving)

• Calories: 425
• Protein: 19.3 g
• Carbohydrates: 57.6 g
• Fat: 14.9 g
• Fiber: 7.4 g
• Sodium: 202 mg
• Saturated Fat: 2.5 g
• Sugar: 5.4 g