(Recipe and photo by guest chef Charles Larry)
1 c. Rice
Pinch Saffron (or 2 tsp. Paprika + 1/2 tsp. Turmeric)
Salt
2 tbsp. Olive Oil
2 tsp. ground Cumin
1 large Onion, coarsely chopped
2 cloves Garlic, minced
1 lb. extra firm Tofu (drain and wrap in kitchen towel for at least an hour, up to 12 hours, in refrigerator)
1/4 c. Red Wine
1 tbsp. Soy Sauce
1 15 oz. can diced Tomatoes (or fresh if in season)
1/2 lb. baby Carrots (or carrots peeled and cut to bite-size)
1 lb. Green Beans (or asparagus if in season)
6 oz. baby Spinach
1/2 c. small stuffed Green Olives
1/4 c. chopped Flat-leafed Parsley
1 tsp. dried Thyme
1 Serrano Chili, finely chopped
Salt
Cook rice with saffron and salt.
Meanwhile, tear tofu into bite-sized pieces. Heat olive oil. Add cumin and sauté onion and tofu. After 5 minutes or so, add garlic and sauté another 2 minutes. Add wine, soy sauce, and liquid from tomatoes. Saute until liquid is absorbed and tofu is browning.
While tofu is sautéing, cook green beans and carrots (carrots are best coated with olive oil and roasted in 400F oven.)
