Vegetariano Recipe

Cook rice

Rinse the short-grain brown rice under cold water until the water runs mostly clear. In a medium saucepan combine rinsed rice, 3.25 cups water, 1 tablespoon olive oil and 3/4 teaspoon salt. Bring to a gentle boil over medium-high heat, reduce heat to low, cover and simmer 38–45 minutes until tender and water is absorbed. Remove from heat and let rest, covered, for 10 minutes; fluff with fork.

Sauté aromatics

While rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt and cook 4–5 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.

Cook firmer vegetables

Add diced red bell pepper and sliced mushrooms to the skillet. Sauté 5–6 minutes until they begin to soften and release liquid.

Add zucchini and corn

Add diced zucchini and thawed corn kernels. Cook 4–5 minutes until zucchini is just tender but still holds shape.

Wilt spinach

Add the packed spinach in batches, stirring until wilted between additions (about 2–3 minutes total). Season lightly with 1/4 teaspoon salt and 1/4 teaspoon black pepper while finishing the vegetables.

Prepare tofu

While vegetables cook, pat pressed tofu dry and cut into 3/4-inch cubes. Optionally toss tofu cubes with 1/2 teaspoon soy sauce and a pinch of smoked paprika.

Brown tofu and combine chickpeas

In a separate nonstick skillet, warm a teaspoon of oil over medium-high and add tofu cubes. Cook 6–8 minutes, turning occasionally, until golden on most sides. Add drained chickpeas to the skillet for 2–3 minutes to heat through and pick up flavor. Remove from heat and set aside.

Make sauce

Reduce heat under the vegetable skillet to medium-low. Stir in 2 tablespoons tomato paste, 1/2 cup vegetable broth, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes. Stir well to combine and simmer gently 2–3 minutes until sauce thickens slightly.

Combine everything

Add the browned tofu and chickpeas to the vegetable-sauce mixture and stir to coat. Cook together 2 minutes so flavors meld. Finish with 1 tablespoon lemon juice and adjust salt to taste (add up to the remaining 1/4 teaspoon listed in Finishing if needed).

Fluff the cooked rice and divide among 4 plates or bowls. Spoon the vegetable, tofu and chickpea mixture over the rice. Drizzle remaining 1 tablespoon extra-virgin olive oil over each bowl if desired.

Garnish with chopped cilantro or parsley and toasted pumpkin seeds. Serve warm.