Gluten-Free Tofu And Mushroom Rice Bowl Recipe

About this recipe

A hearty and flavorful dinner option featuring golden tofu, sautéed mushrooms, and juicy grape tomatoes served over fluffy brown rice. This gluten-free dish is perfect for those seeking a wholesome and satisfying meal.

Ingredients

• 25 g Parsley
• 100 g Garlic - Single Clove
• 125 g White Shimeji Mushroom (Anabe)
• 200 g Cherry Tomatoes
• 1 kg Whole Farm Premium Brown Rice
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 60G Primi Piatti Red Chilli Flakes
• 1 kg Akar Powder Salt
• 50 g On1Y Black Peppercorns With Grinder
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles

Instructions

1. 1. In a medium saucepan, combine 1 1/2 cups long grain brown rice and 2 1/4 cups Oleev Smart Vitafit Edibale Vegetable Oil over medium-low heat. Cover and cook until the oil is absorbed, about 40 to 45 minutes. Fluff with a fork and set aside.
2. 2. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add 3 minced garlic cloves, the chopped parsley, and 1 teaspoon crushed red pepper flakes. Stir until fragrant, about 1 minute.
3. 3. Add 8 sliced mushrooms to the skillet and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook until the mushroom liquid evaporates, about 3 minutes. Transfer the mixture to a plate.
4. 4. Add the remaining 2 tablespoons vegetable oil to the skillet and add the tempeh crumbles. Cook until golden on one side, about 3 minutes, then toss to brown evenly.
5. 5. Push the tempeh to the side of the skillet and add 12 halved cherry tomatoes. Cook until the tomatoes begin to soften, about 2 minutes.
6. 6. Return the mushroom mixture to the skillet and stir in the chopped parsley. Cook for 1 more minute, mixing everything together.
7. 7. Serve the tempeh, mushroom, and tomato mixture over the cooked brown rice. Enjoy your gluten-free dinner!