Kashmiri Rice and Tofu

Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

1. Prep vegetables:
a. Mince garlic and ginger.
b. Julienne green and red peppers.
c. Finely dice onions.
d. Dice carrots and yellow squash.
e. Cut cauliflower into florets.
f. Finely chop cilantro.

2. Cube tofu.
3. Preheat oven 350 degrees F.

Preparation

1. Add rice and water in hotel pans (1 part rice : 1 part water) and stir in turmeric, cumin, cinnamon, and salt.
2. Bake rice in a pre-heated oven for 50 minutes or until tender and all liquid is absorbed. Internal temperature should be 140 or above.
3. Toss tofu cubes with Thai chili sauce.
4. Transfer tofu to sheet pans and roast at 375 degrees F. for about 15 minutes, or until the tofu is caramelized and internal temperature is 140 degrees.
5. Heat oil in tilt skillet. Add in garlic, ginger, onions, and curry powder and saute for a minute until fragrant.
6. Add in the remainder of the vegetables, and saute for 3-5 minutes.
7. Mix together the veggie base, water, and honey in a bowl.
8. Add to the vegetables and toss to coat and heat through.
9. Add cilantro.
10. Add vegetable mixture to the cooked rice.
11. Add the dried cranberries to the mixture and mix well.
12. Transfer 5 1/2 pounds of rice mixture into each full hotel pan.
13. Top each pan with 6 pounds of roasted tofu.

Serving

Serving: 1 bowl = 3/4 Tofu with 3/4 cup rice (9oz total weight)