The rice with tofu and piquillo sauce that we propose today is comforting at any time of the year. It is also, a vegan recipe which everyone can enjoy as it does not contain products of animal origin. An alternative, therefore, ideal for the whole family, don't you agree?
We have prepared the recipe with brown rice, As you know, it takes more time to prepare than white rice. But this need not be a problem. While the rice cooks, you can prepare the rest of the ingredients of this recipe: the vegetable sauce and the piquillo sauce.
The piquillo sauce is the key to this rice. It not only adds color to the dish but also a lot of flavor. Our advice is that you choose some good peppers to prepare the sauce and that you take advantage of the leftovers to prepare these tortilla stuffed peppers.
Ingredients
- 1 glass of brown rice
- 3 glasses of vegetable broth
- 2 tablespoons of extra virgin olive oil
- 1 chopped onion
- 2 carrot, chopped
- 200 g. tofu, diced
- 1 teaspoon of curry
- 1/2 teaspoon of cumin
- Sal Island
- Black pepper
- 3 piquillo peppers
- 1 tablespoon nutritional yeast
Step by step
- Cook the rice with 2,5 glasses of vegetable broth following the manufacturer's instructions. Once done, refresh and reserve.
- In a frying pan, heat the olive oil and sauté the onion and carrot for 10 minutes.
- Then Incorporate the tofu, the curry, the cumin, season and brown for a few minutes while you prepare the sauce.
- For prepare the piquillo sauce Blend the peppers and nutritional yeast with the remaining half a glass of broth.
- Stir in the sauce to the pan and cook the whole for a couple of minutes.
- In conclusion, add the rice and mix.
- Serve the rice with tofu and hot piquillo sauce.