Golden Tofu, Aromatic Cumin Pilaf

Ingredients

• 1 block extra firm tofu
• 1.5 cup jasmine rice
• 2 tablespoon extra virgin olive oil
• 1 medium yellow onion
• 2 clove garlic
• 1 inch piece fresh ginger
• 1 large carrot
• 1 medium green bell pepper
• 1 can canned garbanzo beans
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seeds
• 0.5 teaspoon turmeric
• 0.25 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cup herb broth
• 0.25 cup parsley
• 2 wedge lemon wedges

Instructions

1. 1Heat olive oil in a large pot or Dutch oven. Add pressed tofu cubes and pan-sear until golden brown on all sides. Remove tofu and set aside.
2. 2Add onion, garlic, ginger, carrot, and green bell pepper to the pot. Sauté until softened, about 5-7 minutes. Stir in ground cumin, ground coriander seeds, turmeric, ground cinnamon, salt, and black pepper. Cook for 1 minute until fragrant.
3. 3Add jasmine rice to the pot and toast for 2-3 minutes, stirring constantly. Pour in herb broth and stir in the rinsed garbanzo beans. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is cooked and liquid is absorbed.
4. 4Remove from heat and let stand, covered, for 5 minutes. Fluff the pilaf with a fork and gently fold in the reserved seared tofu.
5. 5Garnish with fresh parsley and serve immediately with lemon wedges.