A rice dish to sink your teeth into. Scrambled tofu cheezy roasted pepper and white wine sauce combined with rice and parsley! Subtle, rich!

Makes 4 cups

Cheezy Mix:

1 c. sweet red roasted peppers, drained well

1/2 c. margarine, melted on very low heat till fluid

1/4 c. vegan yeast (nutritional yeast)

1/2 t. salt

1 t. garlic powder

2 T. dry white wine

2 T. extra virgin olive oil

1-1/2 c. water

1 t. salt

1 T. extra virgin olive oil

2 c. parboiled Canilla rice (I used Goya)

12.3 oz. pkg. extra firm Silken tofu

2 T. coarsely chopped flat leaf parsley, plus a little for garnish

2 t. sugar

1/2 t. salt

1 t. liquid smoke

Cheezy Mix:

Place roasted peppers in blender container and blend till smooth.

Add melted margarine; blend.

Add vegan yeast, salt and garlic; blend.

Add white wine; blend.

Add olive oil; blend.

Pour into covered container. Refrigerate at least over night, preferably 2-3 days in order to ripen the cheezy flavor, before proceeding with recipe.

In medium saucepan combine water, salt and olive oil. Bring to boil, add rice, stir. Return to boil, stir well, cover tightly, reduce heat to low and cook 10 minutes.

Remove cover, stir well, replace cover and cook 10 minutes longer. Remove from heat and fluff with fork.

Meanwhile, in large skillet, over low heat, melt cheezy mixture.

Add to skillet the tofu, breaking it apart in the skillet with a spoon or pancake turner into scrambled egg size pieces. Stir gently to coat tofu with cheesy mix. Cook over medium heat about 10 minutes, stirring often and gently.

Add parsley, sugar, salt and liquid smoke. Stir to distribute and cook 3 minutes.

Add rice all at once. Stir and fold into sauce to distribute ingredients evenly. Salt to taste. Now, turn heat to high, stirring and scraping bottom of skillet, about 2 minutes. Remove from heat.

Pack rice, moderately firmly, into individual custard cups to the rim. Invert onto serving plates. Tap bottom and lift off cup gently. Garnish with parsley and serve.

Notes:  Feels like the essence of Chicken Kiev and Lobster Newberg. Rice? That’s what my muscle memory told me. Sink your teeth into the rice – all of your teeth! Savor!

Side dish vegetable? Maybe steamed asparagus.

Dry red wine goes well as beverage.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

%d bloggers like this: