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  • Rice and Tofu Bake

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    • Ingredients:


      • 1 onion
      • 1 carrot
      • equivalent amount of pumpkin or squash (as carrot) - or just use just pumpkin or just carrot
      • 3 cups (240ml cups) of cooked rice of any kind or in combination with other grain, or other grain entirely
      • 2 tbsp cornflour or kuzu
      • 100ml vegan cream
      • 1 flavoured tempeh or smoked or flavoured firm tofu (200g)
      • 1/2 tsp turmeric
      • oil
      • ume seasoning
      • tamari or shoyu soy sauce



      Serves: 4 Cook Time: 50 min Prep Time: 15 min Cuisine: Tofu, Seitan, Tempeh
    1. Finely chop the onion, carrot and pumpkin. I use a food processor but at a low speed so that the onion does not go bitter. Or do the onion with a knife and use the processor for the rest.
    2. Saute the veg on a little oil with a pinch of salt and turmeric till tender, about 10 min.
    3. Finely grate the tofu or tempeh or also chop in the food processor
    4. In a large bowl mix the cooked rice, tempeh or tofu, sauted veg, and mix well.
    5. Adjust the seasoning using ume seasoning or whatever you like. If the tofu is quite salty and strong tasting, you will not need anything, if it's a milder flavour, you will. Sometimes I use nutritional yeast for a cheesy flavour.
    6. Transfer into an oiled baking dish, spread out and smooth out
    7. Mix the cornflour or kuzu with a little bit of water, add the cream and some soy sauce and a bit more water (about 50ml), mix well and pour evenly over the bake
    8. Bake in a preheated oven for about 40 min at 180° C (356 °F), until solid.
    9. Serve with steamed vegetables.


    Tip: Let it stand for a few minutes before cutting up, it will hold together better.


    Translated from Czech original at http://www.jimejinak.cz/ryzovy-nakyp/

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