Cilantro Lime Rice with Spiced Mushrooms and Tofu
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 3
Ingredients
  • Zest and juice of ½ a lime
  • 1 cup cilantro (leaves and stems)
  • 3 garlic cloves, smashed
  • 4 slices pickled jalapeno (from a jar)
  • 1 TBS water
  • ½ tsp salt, divided
  • ¼ cup non fat greek yogurt
  • 2 TBS mayo
  • ¾ cup brown rice
  • 1⅛ cup water, for the rice cooker
  • Splash olive oil
  • 8 oz block extra firm tofu, pressed and cubed
  • 1 TBS avocado oil
  • 12 oz mushrooms, sliced
  • ½ tsp each: paprika and cumin
  • ¼ tsp black pepper
Instructions
  1. Zest half a lime half into a small bowl and set aside. Cut in half and juice the zested half of the lime into another bowl. Refrigerate remaining lime half for another use.
  2. Add the lime juice, cilantro, garlic, jalapeno, 1TBS water and about ⅛ tsp of the salt to a mini food processor and process until smooth.
  3. Add about ⅛ tsp of the salt and 2 TBS of the cilantro puree to the reserved lime zest. Add the yogurt and mayo and stir until smooth to make the yogurt sauce.
  4. In a rice cooker or a pot on the stove top combine the remaining cilantro puree, rice, a splash of olive oil and 1⅛th cup water and cook covered tightly until the rice is tender and the water is absorbed.
  5. Cook tofu with ⅛ tsp of the salt in the avocado oil until golden and crispy on 2-3 sides, about 10 minutes.
  6. Remove the tofu from the pan and add the mushrooms and the remaining ⅛ tsp of salt. Cook until the liquid is evaporated. Add the tofu back with the cumin, paprika, and black pepper. Stir to coat and cook another 3-5 minutes.
  7. Serve with rice on the bottom, then the spiced mushroom mixture, and finally the yogurt sauce on top.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/cilantro-lime-rice-with-spiced-mushrooms-and-tofu/