Adapted from Vegetarian Times. Glazed carrot and tomato with wild rice ragout. (March 2009, p 60 print edition). Downloaded from the web on February 27, 2011.
My Comment: This was a delightful surprise! I have to admit that I did not buy a bag of wild rice; I just used what we had on hand in the pantry. Also, in place of pan frying the tofu, I took a page out of Susan Voisin’s recipe over on Fat Free Vegan (a great resource for Vegans) and baked the tofu ahead of time. It was quite yummy and did not fall apart. Highly recommend that method of cooking tofu.
3 tsp. olive oil, divided
2/3 cup wild rice or wild rice blend
6 oz. extra-firm silken tofu, cut into 2-inch strips
1 cup peeled baby carrots, sliced lengthwise
9 cherry tomatoes, halved (2/3 cup)
2 Tbs. balsamic vinegar
1 1/2 Tbs. lemon juice
2 Tbs. chopped parsley, plus more for garnish
3 cloves garlic, minced (1 Tbs.)
1/2 tsp fennel seeds
1. Cook rice according to package directions. (since I used a non-packaged rice, I just cooked up a batch of rice)
2. Here is where I baked the tofu in place of pan frying, but I am leaving the original directions for those who would prefer them. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Add tofu, and cook 5 minutes, or until browned, turning once. Transfer to plate.
3. Add remaining 2 tsp. oil to skillet, and reduce heat to medium. Add carrots to skillet, and cook 10 minutes, or until softened and beginning to brown, stirring occasionally. Add tomatoes, balsamic vinegar, lemon juice, parsley, garlic, and fennel seeds, and simmer 2 minutes, or until liquid is thickened and reduced, stirring occasionally. Stir in reserved tofu; cook 1 minute, or until heated through. Season with salt and pepper, if desired, and serve over rice garnished with additional parsley.
Serves 2. Weight Watcher Points = 11.