Blue Cheese, Red Onions, Walnuts, and Tofu Dish

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• ½ cup chopped walnuts
• 1 tablespoon butter
• 1 large red onion, sliced, separated into rings
• 2 cloves garlic, minced
• 1 cup vegetable broth
• ½ teaspoon dried sage
• ½ teaspoon dried tarragon
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 (14 ounce) package firm tofu, drained and cut into 1/2 inch strips
• 1 cup crumbled blue cheese

Step 1

Bring the rice and water to a boil in a pot. Once it’s boiling, cover it, lower the heat, and let it simmer gently for about 20 minutes until the rice is tender. Meanwhile, preheat your oven to 350°F (175°C). Spread the walnuts out on a baking sheet and toast them for around 10 minutes, stirring every now and then so they get evenly golden and fragrant.

Step 2

Melt the butter in a skillet over medium heat and cook the sliced onions until they’re soft and translucent. Add the garlic and cook for another minute until fragrant. Pour in the broth, then season with sage, tarragon, salt, and pepper. Let this simmer for about 10 minutes, stirring often to blend the flavors.

Step 3

In a separate pan, heat the oil over medium heat. Press the tofu into the toasted walnuts so it’s nicely coated, then cook it for about 4 minutes on each side until it’s golden and crisp. Once the tofu is done, add any leftover walnuts and the onion-broth mixture into the same pan. Give everything a good stir and let it warm through.

Step 4

Serve the tofu mixture over the cooked rice, then crumble some blue cheese on top for a nice tangy finish. Enjoy!