Tofu & Veggie Taco Rice
Tasty taco rice with mounds of fresh veggies and freeze-dried tofu make this dish irresistible for our vegetarian friends.
Koya (Freeze-Dried) Tofu
Extra-Virgin Olive Oil
Japanese Worcestershire-style Sauce
Warm Brown Rice
enough for two people
Soak the tofu in warm water. Drain any excess water and blend the tofu in a food processor.
In a large frying pan, add olive oil, carrot, green pepper and onion. Add the tofu and stir-fry together.
In a separate saucepan, cook rice and set aside.
Add the water, ketchup, Japanese Worcestershire-style sauce, chili powder and soy sauce, and bring to a boil while continuing to stir fry. Season with salt and pepper.
Place the cooked rice on a plate. On top of that, add the lettuce and tofu/vegetable mixture. Decorate with avocado and tortilla chips. Dress with soy mayonnaise to liking.