This is by far my favorite 'vegan dish'. The rice with spinach and mint tastes nice and fresh and you get your daily dose of vitamins and iron without noticing it. The tofu makes the dish nice and spicy and makes it a complete meal.
I think it's an ideal dish for the warmer days. It is ready quickly and there are few odors in the kitchen after cooking. Give it a try… bet you don't even miss the meat?
The 'secret' of this dish lies in the fact that I do not use fresh ingredients. Normally I really like cooking with fresh ingredients. I prefer to get everything out of the garden just before eating. Still, with this dish it is better that you don't, let me explain…
We use spinach from the freezer and dried mint. Now the frozen spinach is a personal preference and is not really necessary in itself. It just saves a LOT of work. We want very small pieces of spinach with this dish that no longer contain much moisture. Exactly as they are in the freezer in the supermarket!
Making the spinach and mint rice is a piece of cake, especially if you use the handy part cubes that you find in some packaging.
The second ingredient that I don't use fresh (and that's really important this time!) is the mint. It must be dried. In our garden really a lot of mint grows. Far too much to process all in tea and drinks. That's why I always tie a large amount of branches together at the end of the growing season and let them dry in the shed.
After a few weeks the leaves are completely dry and I rub them fine. You can then easily reduce such a huge bunch of mint to a jam jar. Don't have any mint in the garden (or just don't feel like letting it dry)? Then it is best to use a bag of mint tea for this recipe.
One tea bag is then just enough: Simply cut open and sprinkle over the rice. Make sure that the bag really only contains mint and no (black) tea, otherwise it won't taste so good. Here's the recipe… hope you like it as much as we do at home!
The recipe is for 4 people
for the tofu:
- 500 gr tofu (natural)
- 2 tl paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp cumin
- 1 tsp curry / mass
- 1/2 tsp coriander
- 2 tbsp margarine or oil, for baking
For the rice:
- 2 cups of rice (Surinamese or Basmati)
- 3 1/2 cup of water
- 1 / 2 tsp salt
- 1 onion, chopped
- a tablespoon of dried mint (or 1 bag of mint tea)
- 300 gr (frozen) spinach
- a pinch of cumin (powder)
- 2 tablespoons of oil
PREPARATION SPICY TOFU
Start by draining the tofu. Remove the block from the packaging and place a plate on it with something heavy on top (eg a jug filled with water!). After about 30 minutes, the tofu has lost enough water.
Now cut the block into strips or cubes and put them in a bowl. Then add all the spices and the salt and shake until all the cubes are coated.
Then heat margarine or oil in a large frying pan and fry the cubes of tofu for about 15 minutes, until they have a crust. Stir occasionally (carefully!). Then move on to making the rice.
PREPARATION SPINACH / MINT RICE
Boil the rice with the water and salt for about 15 minutes. Let it stand for another half hour with the lid on the pan. In the meantime, let the spinach thaw and drain any excess moisture.
Now heat the oil in a large frying pan or wok and fry the chopped onion in it until it looks translucent. Then add the rice and stir regularly for about 5 minutes.
Now add the spinach and mint and fry it all, while you keep tossing. After about 5 minutes everything is well mixed and the rice is ready. Finally, spoon the tofu on top of the rice and… enjoy!
Do you love vegan dishes? Then try our stew with homemade meat substitute!
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