Delicious Nutritious College Kitchen Staple
1 block firm tofu, shredded (I use about 1/2 pound)
1/2 cup water
1 packet taco seasoning
2 cups cooked black beans
2 cups cooked brown rice
1 can kidney beans
2 small green bell peppers, diced
1 large onion, diced
2 cups thawed frozen broccoli
tomato sauce, or diced tomatoes
salsa to taste
spices if you want 'em
tortillas or toasted bread or a bowl to eat it in!
All of these ingredient amounts are very approximate - I usually just throw in whatever veggies I have on hand and wing it. I can imagine a ton of other veggies that would work really well in this recipe...but here's how I made my latest batch!:
Shred the tofu block and chuck it in a pan with the water and taco seasoning. Bring it to a boil and let simmer for 15 minutes.
While the tofu is cooking, brown the peppers and onion in a pan.
Rinse and drain the kidney beans and thaw the broccoli in the microwave. Chop up the broccoli florets into smaller bits if you like.
Chuck the rice, beans and broccoli into a large container (I like to use the aluminum pans that people store lasagna in at potlucks). Add the peppers and onions and the tofu when they're done. Stir it all up.
Add as much of the tomatoes/tomato sauce and salsa as you want for texture and flavor. I like to add lots of salsa because I like my food spicy, and it moistens up the whole dish really nicely. Add more spices to taste.
Stir it all up really well. Eat it with tortillas, with toasted bread, with whole wheat spaghetti (yes, really! if you add more salsa it's perfect with pasta), or just plain in a bowl.
This makes a HUGE batch that stores really well, so you can keep it in the fridge and keep reheating it for lunches/dinners. I'm a new vegan and a senior in college, so I'm always on the lookout for recipes that are easy, tasty and cheap - I think I found one!