Total Time
Prep 20 mins
Cook 20 mins

Here's a veganized version of my Mom's delicious Arroz con Pollo (Mexican Chicken and Rice). I was really craving it.

Ingredients Nutrition


  1. Brown tofu in skillet in hot oil on medium heat.
  2. Remove tofu to warm platter and add onion and spices. Sautee until golden.
  3. Return tofu to skillet and add broth. Simmer about 20 minutes. Remove tofu to platter with warm rice.
  4. 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.


Most Helpful

I quite enjoyed this, made as written only I used a medium firm tofu. I liked the thyme/nutmeg combo, although I did cut the nutmeg back quite a bit. It's not a heavily seasoned dish, which I quite liked. The broth I used was quite strong so I didn't have need for extra salt. The only part that didn't really work for me was the sauce, the cornstarch made it pretty gloopy, and I didn't want to whittle the flavour down too far by adding more liquid. Next time I'd cut that back and have a much thinner sauce to pour on top and sink in better with the rice. I really liked the platter style presentation, it would be a great addition to a big family meal.

magpie diner January 24, 2011

I changed too much around in this recipe that I won't be able to give it a fair review or star rating. Very sorry. Reviewed for Veg Tag October.

COOKGIRl October 11, 2010

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