Here's a veganized version of my Mom's delicious Arroz con Pollo (Mexican Chicken and Rice). I was really craving it.
- Brown tofu in skillet in hot oil on medium heat.
- Remove tofu to warm platter and add onion and spices. Sautee until golden.
- Return tofu to skillet and add broth. Simmer about 20 minutes. Remove tofu to platter with warm rice.
- Add to skillet 3 tablespoons corn starch and whisk. Boil and stir adding corn starch as needed until thick gravy is formed. Spoon over tofu and rice.