Rice, Beans, Tofu, and Greens
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 tbsp
olive oil
Jump
1
white or yellow onion, chopped
Jump
1 sm
bell pepper, chopped
Jump
1 tsp
ground cumin
Jump
1 tsp
chili powder
Jump
½ tsp
smoked paprika
Jump
½ tsp
salt
Jump
1 ½ c
cooked black beans, or 1 (15 oz) can, drained and rinsed
Jump
1
(14.5 oz) can diced or crushed tomatoes, preferably fire-roasted
Jump
1 c
white or brown basmati or long-grain white rice
Jump
2 ¾ c
water
Jump
1
(15 oz) block extra-firm tofu, preferably pressed, cut into 3/4 inch cubes
Jump
1 sm
bunch collard greens or other greens, stemmed and cut into thin strips
Jump
Red pepper flakes (optional)
Jump
Freshly squeezed lime juice
Jump

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.

Directions

  1. 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.
  2. 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.

Power Plates

Gena Hamshaw

Book Cover
[email_signup id="3"]
[email_signup id="3"]