Greek-Inspired Tofu and Mushroom Rice Bowl
What Started it all:
Tofu, Mushroom, potatoes, rice cooker
Hey there! Get ready to whip up a delicious and hearty Greek-inspired dish that's perfect for any weeknight dinner. It's packed with flavor and super easy to make, thanks to our trusty rice cooker. Let's get cooking!
Ingredients
- 1 block of tofu, cubed
- 1 cup of mushrooms, sliced
- 2 medium potatoes, diced
- 2 cups of rice
- 4 cups of vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Cube the tofu, slice the mushrooms, and dice the potatoes. Rinse the rice under cold water until the water runs clear.
- Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Add the sliced mushrooms and cook for another 3-4 minutes until they soften. Season with oregano, garlic powder, onion powder, salt, and pepper. Set aside.
- In the same pan, add another tablespoon of olive oil if needed. Add the diced potatoes and cook until they start to turn golden and crispy, about 10 minutes. Stir occasionally to prevent sticking.
- Add the rinsed rice to the rice cooker. Pour in the vegetable broth. Add the sautéed tofu, mushrooms, and potatoes to the rice cooker. Stir gently to combine all ingredients evenly.
- Set the rice cooker to the 'White Rice' setting and let it cook until done, usually around 20-25 minutes.
- Fluff the rice with a fork and mix everything together one last time. Garnish with fresh parsley if desired. Serve with lemon wedges on the side for a fresh, zesty kick!
And there you have it! A quick and easy Greek-inspired tofu and mushroom rice bowl that’s perfect for a cozy dinner with family or friends. Enjoy this delicious meal that brings a touch of the Mediterranean to your table. Happy cooking!