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


  • 1block

    Koya (Freeze-Dried) Tofublended

  • 1

    Carrotchopped finely

  • 1

    Green Pepperchopped finely

  • 1tbsp

    Extra-Virgin Olive Oil

  • 1/4cup


  • 3tbsp


  • 2tbsp

    Japanese Worcestershire-style Sauce

  • 1 1/2tsp

    Chili Powder

  • 2tsp

    Soy Sauce

  • 1/2


  • Saltto taste

  • Pepperto taste

  • Warm Brown Riceenough for two people

  • Lettucefor serving

  • Tortilla Chipsfor serving

  • Soy Mayonnaisefor serving
  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.