Prep 45 mins
Cook 45 mins
This is a (vegetarian) variant of the Chicken Divan created by Louis Diat of the Ritz Hotel in New York during the '20s and '30s. It's delicious, different, and a complete meal.
- Place rice evenly in a baking pan, about 12" by 8".
- Chop tofu into triangles or 1/2" cubes and saute in vegetable oil with the minced garlic.
- Steam or boil broccoli.
- Arrange tofu, garlic, and broccoli over the rice.
- For Sauce Divan, melt the butter in a small saucepan, then mix in the flour, creating a roux.
- Add the cheese, and stir until you get a smooth sauce, then stir in the curry powder.
- Pour the sauce over the rice, tofu, and broccoli.
- Bake at 350 for 45 minutes to an hour.
This is great! It has become a staple at our house! NOTE: THE RECIPE DOES NOT INCLUDE DIRECTIONS FOR WHERE THE MILK GOES. I BELIEVE IT GOES INTO THE ROUX...WHICH IS THE ONLY THING THAT REALLY MAKES SENSE. DON'T FORGET TO ADD THE MILK OR IT WON'T COME OUT VERY WELL! Anyway, we simplify the recipe by throwing in the broccoli with the tofu after it has been cooking for a little while and it saves the cleaning of another pot. Thanks for the recipe Mmmm Tasty, we just love it!!!
Very enjoyable and easy! We added extra cheese, and next time I will season the rice and broccoli a little. It was a nice change from my usual rice and bean regimen.
This was great--and very easy. I liked it that it was one dish, so that it could be prepared ahead of time and baked in time for dinner. I added a can of mushroom soup, beating it until creamy with a bit of milk. I poured that on top of the brown rice and veggies, then I poured the mustard sauce on top of that. (oops! I just realized I used mustard instead of curry, with a tad of sugar to bring out the mustard flavour.) I omitted the cheese because a guest isn't allowed any. Everyone loved it--including the guest who doesn't like tofu! (I chopped the tofu into quite small chunks before braising, so I guess it was well-disguised. I also used a blend of frozen broccoli and cauliflower.) :D