Ingredients:
The key to making tofu more like chicken is using a cast iron skillet and paprika.
- 1 box extra firm tofu
- 2 cups (or a small bag) of mixed veggies*
- 2 cups rice
- 2-3 tbls evoo
- 1 tbls Kerry Gold Butter*
- Chili powder
- Garlic powder
- Onion powder
- Paprika
- Salt and Pepper
- 1 tbls Better than Bouillon
First I get my rice started because that takes the longest in the dish.
Secondly for the tofu I open, drain, and then press pretty firmly with a clean kitchen tea towel (aka dish towel), and while it’s on that towel I cut into very small about a 1×1 centimetre cubes.
Then I carefully dump into a very hot large skillet that has about 2 tbls of extra virgin olive oil and a tablespoon of Kerry Gold butter. Once that is coated you’ll add your spices.
Sprinkle enough to coat the top:
- Garlic powder
- Onion powder
- Paprika
- Chili powder, Salt, and Pepper to taste
Add in your veggies and stir up a bit, then the Better Than Bouillon and stir around well. Lastly add the cooked rice and stir very well and let fry up a bit.
*Extras:
- I like to use the organic frozen corn, pea, green beans, and carrots from Cotsco
- If using any other butter use 2-3 tablespoons of butter becuase there is so much more water and oil in the other butters.
- This dish is so easy becuase you can either whip it up in 20 minutes needed right before dinner, OR you can make it a couple hours before dinner and set it on a low burn on as low as it goes to keep warm till your ready.
- For my rice I have no patience but we don’t buy minute rice so to get around the forever cook time I add an extra cup of water for every cup of rice and boil higher and stir a few times throughout the cooking. I know, I know so many would be or are horrified by it but no one has ever had anything negative to say about my rice in any dish and asks for seconds.
-Till then Enjoy and God Bless!
~Just Your Average Mama