Tofu & Veggie Taco Rice
Tasty taco rice with mounds of fresh veggies and freeze-dried tofu make this dish irresistible for our vegetarian friends.

Servings
2servings
Servings
2servings
Ingredients

  • 1block


    Koya (Freeze-Dried) Tofublended

  • 1


    Carrotchopped finely

  • 1


    Green Pepperchopped finely

  • 1tbsp


    Extra-Virgin Olive Oil

  • 1/4cup


    Water

  • 3tbsp


    Ketchup

  • 2tbsp


    Japanese Worcestershire-style Sauce

  • 1 1/2tsp


    Chili Powder

  • 2tsp


    Soy Sauce

  • 1/2


    Avocadosliced



  • Saltto taste



  • Pepperto taste



  • Warm Brown Riceenough for two people



  • Lettucefor serving



  • Tortilla Chipsfor serving



  • Soy Mayonnaisefor serving
Instructions
  1. Soak the tofu in warm water. Drain any excess water and blend the tofu in a food processor.
  2. In a large frying pan, add olive oil, carrot, green pepper and onion. Add the tofu and stir-fry together.
  3. In a separate saucepan, cook rice and set aside.
  4. 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.
  5. 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.