This delicious inspiration came together as a result of a meal that I had at Veggie Planet in Cambridge, MA.  I said it before and I’ll say it again.  This love affair that I have with tofu… it’s getting serious. 

Prepare brown rice as instructed on package (it’s typically one part rice and 2 parts water and I usually make a large batch of rice so that I’ll be sure to have enough for whatever I’m preparing at the time, as well as some meals in the days to come)

Begin marinating your mash 24 hours in advance.  I’ve found that the tofu responds the best to this but as usual, if you don’t have the time- it comes out just fine (this is just my preferred method). 

Ingredients for Hot Tofu Mash:

  • 1 pk firm tofu
  • Tabasco sauce, about 3 tbsp or to taste
  • 1 bunch of cilantro, chopped finely in a food processor

Directions: In a bowl, mash up the tofu with your hands (or a fork) until the tofu is crumbled and manageable.  Add the remaining ingredients, mix, and let sit overnight in fridge.  When ready to cook, put in frying pan on low heat and let sizzle until hot.  The best part- you CAN’T mess this up.  Heat it up as little or as much as you want to.  I like my food hot and steamy but if you don’t- this is no rule tofu-heaven!

While all of that’s going on… Olive Chop!

Ingredients:

  • 1 cup green olives, chopped
  • 1 jalapeno pepper
  • 2 cloves garlic
  • 1/4 cup canned chic peas, rinsed and drained

Directions: In a pan, simmer the garlic and jalapeno in a little water and after about 3 minutes, add in the rest of the ingredients.  Cook on low-medium heat for about 5-10 minutes.  Again- you can’t screw this up.  I found it to be perfectly cooked after about 7 minutes. 

And now for the best part… the coming together of all of the delicious things you’ve created!  I start by layering the rice first, then the mash, and finally the olive chop!  This spicy treat will leave your taste buds screaming for more!  I put some tomatoes on top for color but you don’t have to.  Enjoy with family and friends!

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