Asparagus & Tofu Rice Pilaf

We are all about quick & easy meals. Who has time to cook in this busy world? This is why we love all the recipes that won’t take us more than 30 minutes to prepare. Asparagus Tofu Rice Pilaf has become our favorite under 30-minute recipe, a perfect meal for lunch or dinner, and great for meal-prepping.

As you may have noticed from our other recipes but we are avoiding salt as much as we can, especially if we are using tomato puree. Tomato puree already contains salt so, there is no need for more. From the spices we only used thyme. In our opinion this spice goes perfectly with any meal that has rice. And it smells divine. 🙂

We used almond tofu for this recipe, it is regular tofu made with a natural almond flavor that contains chopped almonds. If you cannot find anything similar in your grocery store, use tempeh or regular tofu. We are obsessed with this almond tofu, you’ll come across it in many of our recipes.

 
This recipe is vegan, gluten-free, and dairy-free. If you like it let us know. Here are similar recipes you might also like: Asparagus & Beet Salad With Almond Tofu, Vegetable Fried Rice With Mushrooms, and Broccoli Brussel Sprouts Tomato Rice Meal Salad. Which one is your go-to recipe? 🙂

Prep time: 10 min   Cook time: 15 min   Total: 25 min   Servings: 2

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INGREDIENTS

• 2 cups cooked rice (1 cup uncooked)
• 6 large common mushrooms
• 1/3 cup broccoli
• 8 brussel sprouts
• 1/3 medium-size zucchini
• 1/2 red bell pepper
• 8 asparagus sticks
• 4.2 oz (120 g) almond tofu (or any other)
• 1/2 medium-sized red onion
• 1/2 teaspoon thyme
• 4 tablespoons tomato puree
• 1 tablespoon olive oil
• pinch of salt

INSTRUCTIONS

• Cook the rice. We are not going to explain here in details on how to cook the rice. It’s very simple, rinse the rice, then just add the rice into a pot and double the amount of water. Let it cook, it’s done when there is no water in the pot. Set aside.
• While the rice is cooking, chop roughly all the vegetables, mushrooms, and tofu.
• In a large pan add olive oil, thyme, and chopped onions. Saute for about 2 minutes until onions are translucent. Then add all mushrooms, all the vegetables, and 1/2 cup water and cook on medium heat until almost all water is dissolved (about 7 minutes). Add chopped tofu, and cook for another 3 minutes.
• When all the vegetables are cooked and no water is left in the pan, add tomato puree and cooked rice. Stir everything to combine and cook for another minute or so. Remove from the heat. 
• Let it cool for about 5 minutes before serving. Enjoy your Asparagus Tofu Rice Pilaf!

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