Roasted Vegetable Stew
|Firm silken tofu||12 Ounce|
|Chopped mixed vegetables||4 Cup (64 tbs) (such as carrots, bell peppers, zucchini and onion)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||1 Tablespoon|
|Garlic cloves||2 Large, minced|
|Brown rice||1 1⁄3 Cup (21.33 tbs)|
|Vegetable broth||3 1⁄2 Cup (56 tbs)|
|Diced tomatoes||14 1⁄2 Ounce (1 can)|
|Chopped escarole/Swiss chard||2 Cup (32 tbs)|
|Canned cannellini beans/Lima beans||15 1⁄2 Ounce, drained, rinsed (1 can)|
|Peas||1⁄2 Cup (8 tbs) (fresh or thawed frozen)|
|Scallion||1 , finely chopped to make 1/4 cup (white and green parts)|
Preheat the oven to 400°F.
Coat a roasting pan with olive oil cooking spray.
Drain the tofu and place between double layers of paper towel in a colander over a bowl.
Place a small plate on the tofu and then place a 1-pound can on the plate.
Let stand for 30 minutes.
Chop the tofu.
Meanwhile, place the mixed vegetables in the prepared roasting pan.
Coat with olive oil cooking spray and sprinkle with the salt and pepper.
Roast the vegetables, stirring occasionally, for 30 minutes, or until tender.
Heat the oil in a large saucepan over medium-high heat.
Add the tofu and garlic and cook, stirring frequently, for 4 minutes, or until the tofu is golden.
Add the rice and stir to coat with oil.
Add the broth, tomatoes (with juice), escarole or chard, and paprika and bring to a boil over high heat.
Reduce the heat to medium-low, cover, and simmer for 35 minutes.
Stir the roasted vegetables, beans, peas, and scallion into the rice mixture.