In Power Plates, author Gena Hamshaw shares 100 recipes for nutrient-packed vegan dishes.
This dish grew out of my tremendous love of rice and beans, as well as my tendency to load up the dish with extras: greens, peppers, sautéed mushrooms, tofu or tempeh, and whatever else strikes my fancy. I love it because it’s fast and filling, and it all comes together in a single pot. I’m the sort of person who can eat plain tofu right out of the package, so adding unmarinated, uncooked tofu doesn’t bother me. If naked tofu is a turnoff for you, feel free to use 8 ounces smoked or baked tofu instead.
- Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Stir in the cumin, chili powder, paprika, and salt, then stir in the beans, tomatoes, rice, and water. Add the tofu and stir gently to combine. Bring to a boil, then lower the heat, cover, and simmer, stirring gently from time to time, until the rice is tender, about 20 minutes for white rice or 40 minutes for brown rice.
- Add the greens, cover, and simmer for 5 to 10 minutes, until the greens are wilted. Season with red pepper flakes and stir in lime juice to taste. Taste and adjust the seasonings if desired. Serve right away, with any additional toppings you like.
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.