Walnut Mushroom Pilaf
1.5 - 2 cups Walnuts, chopped
16 oz extra firm tofu, crumbled or cut into small (1 cm) cubes
2 small Spanish or vidalia sweet onions, diced
2.5 cups brown or white button mushrooms, diced
1.5 cups red cooking wine
3 tablespoon pignolias (pine nuts)
3 tablespoon brown sugar
1 - 2 cups of your favourite rice (brown, basamati, jasmine, white)
olive oil for sauteing
Over Medium-high heat, heat olive oil (enough to coat bottom layer of pan). Add tofu and fry for 3-5 minutes. Add onions and continue to fry for at least 15 minutes until tofu and onions finally begin to brown and tofu becomes very firm. Remove from heat and spread on baking sheet with walnuts and pine nuts. Sprinkle 3/4 cup vegan red wine over mixture and bake in over at 350 for 10 - 15 minutes. Meanwhile, saute mushrooms in leftover oil for 3-4 minutes and begin to boil rice as per the directions for that particular type of rice. When mushrooms are tender and dark, remove from heat and set aside. Add the remaining 3/4 cup of vegan red wine to the mushrooms and store 5-10 minutes until rice/tofu mixture is ready. Mix all ingredients together in rice pot with vegan sugar. Add additional vegan red wine if necessary, and salt/pepper to taste.
SO HOW'D IT GO?
I made this with tempeh instead of tofu and cut the wine in half (used veggie stock instead). I also didn't mix the rice with the tempeh mixture. Okay, I made a lot of changes, but they turned out really well.