Tomato rice with kidney beans, cabbage and tofu

Tomato rice with kidney beans, cabbage and tofu. Cooked red kidney beans, no salt, Uncooked Carolino rice, Plain firm tofu.

ProVeg Portugal — Cozinha Vegetal Descomplicada

20 + 25 min · 4

Ingredients

• 540 g Cooked red kidney beans, no salt
• 200 g Uncooked Carolino rice
• 400 g Plain firm tofu
• 8 g Cornstarch
• 20 g Soy sauce
• 140 g Raw onions
• 160 g Canned tomatoes, no salt added
• 80 g Raw red bell pepper
• 320 g Raw savoy cabbage
• 1 g Dried oregano
• 0.5 g Ground black pepper
• 8 g Raw garlic
• 1 g Garlic, powder
• 2 g Paprika
• 30 g Olive oil
• 900 g Water
• 2 g Table salt

Preparation

1. Pat the tofu dry and cut into cubes. Mix with soy sauce, cornstarch, garlic powder and paprika. Brown in 15 g olive oil for 8–10 minutes; reserve.
2. In another pan soften chopped onion, garlic and pepper in the remaining olive oil for 5 minutes. Add tomato, rice, shredded cabbage, water, oregano, pepper and salt. Simmer for about 18 minutes, stirring occasionally.
3. Add the cooked unsalted kidney beans for the final 5 minutes. Serve immediately while the rice is still soupy, topped with the browned tofu.