Delicious and Healthy Brown Rice With Tofu and Veggies

A hearty meal made with brown rice and assorted vegetables with tofu. Very delicious, even without a single bit of added butter or oil! You can add additional vegetables as you see fit, my family is picky though so I only used a small variety. The cans of mixed vegetables contain green beans, peas, carrots, celery, and lima beans.

• Ready In: 1 hr 10 mins
• Serves: 7
• Yields: 13 5/8 cups

Ingredients

• 2  cups long grain brown rice (uncooked)
• 1 (15 ounce) can corn (whole kernal, no sugar added)
• 4 (8 ounce) cans  mixed vegetables
• 1  cup  white onion (diced)
• 1 (4 ounce) can black olives (sliced)
• 1 (14 ounce) container extra firm tofu
• 8  ounces white mushrooms (sliced)
• 1 1⁄2 tablespoons dried basil
• 1⁄2 tablespoon lemon pepper
• 1  tablespoon  garlic salt
• 1 1⁄2 cups water

Directions

1. Cook 2 cups of brown rice per its instructions (will need about 4 cups of water) in a large pot. Brown rice is usually cooked by bringing rice and water to a boil, then covering and turning heat to low for about 50 minutes.
2. While rice is cooking, prepare tofu by straining 3-4 times between paper towels to remove as much moisture as possible, and then chop into small pieces.
3. Dice onion and, if needed, slice olives and mushrooms.
4. After rice is done, add everything into the pot, including the uncooked tofu.
5. Stir and cook on medium heat for about 5-7 minutes until tofu and vegetables are hot.
6. Add more water if needed, to keep the mixture from getting too dry.