Recipe: French-Canadian Tofu with Rice and Fruit

This recipe, which is my first serious attempt at culinary improvisation, was the direct result of divine inspiration.1 Luckily for you, it is my vegan duty to publish this on the intertubes and spread the faith. Enjoy!

1 cup basmati rice
1/2 cup finely grated carrots
1/2 cup chopped curly parsley
3/4 cup coarsely chopped walnuts
approx. 1 1/2 cups red wine
approx. 3/8 cup maple syrup (the real kind)
1 medium yellow onion, quartered and sliced thin
extra firm tofu
2 red bell peppers
2 granny smith apples
juice from 1/4 of a lemon
2 bananas
1/2 teaspoon dried basil

This recipe has three parts which need to be cooked more or less simultaneously.

(1) Rice: I like to add olive oil and salt to my rice, but just do what you do, and when it’s done stir in the carrots, parsley, and walnuts.

(2) French-Canadian Tofu: Begin reducing the wine to a more manageable volume by simmering in a small pot. Then add the maple syrup and set aside. Crumble the tofu into small raspberry sized chunks and fry with the onions in a saucepan. Sprinkle generously with salt. When the onions and tofu have browned a little reduce the heat and add the wine-maple syrup mix. Stir the tofu so that it gets completely coated by the sauce. Simmer until most but not all of the sauce has evaporated.

(3) Fruit: Cut the peppers and apples into bite-sized chunks and fry in a saucepan. Add the lemon juice and a little bit of water if necessary. Once they are beginning to soften add the bananas and season with dried basil. Cook until the bananas are soft.

Combine the three dishes and enjoy. Serves 2 – 4.

Please go ahead and try the recipe and leave a message in the comments letting me know what you think. If you “don’t like” tofu (whatever that means), try it anyway. This might be the recipe that transforms you from a tofu-abstaining heathen to a devout recreational vegan! (You’ll thank me later when you pass through heaven’s pear-glazed gates.)

1 There are only two possible explanations for the spontaneous creation of such an amazing recipe by a relatively inexperienced cook: (1) unconscious plagiarism, and (2) divine intervention. The first explanation can be ruled out with a high degree of confidence given that a quick perusal of the author’s cookbooks turned up no recipes even remotely similar to this one. Therefore it is clear that the goddess Isa Chandra Moskowitz, a vegan chef residing in Brooklyn, must have communicated this recipe to me via divine will. To bring yourself closer to Isa read the bible (VWAV) every day. If you don’t own a copy obtain it immediately, whether at your local bookstore or from vegan hotel night tables. It will save your recreationally vegan soul.


2 Responses to Recipe: French-Canadian Tofu with Rice and Fruit

  1. meatdecreasing says:

    That sounds tasty! Will definitely try it. That’s a lot of wine tho.
    I’ve given up red meat because I hate the way it sits rotting in my gut for days. We had Quorn for the first time the other day (just cooked the pieces in a pasta sauce with red pepper, tomato, olives and capers) and I really liked it, Anton’s not very impressed tho..
    Please keep posting recipes! 🙂

  2. the Wayfarer says:

    yum, looks delicious. this definitely goes on the list of recipes to try

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