Tofu, Red Onions, Walnuts, and Blue Cheese
I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish.
- Serves: 6 persons
- 1cup uncooked long grain white rice
- 2cups water
- ½cup chopped walnuts
- 1tablespoon butter
- 1large red onion, sliced, separated into rings
- 2cloves garlic, minced
- 1cup vegetable broth
- ½teaspoon dried sage
- ½teaspoon dried tarragon
- salt and pepper to taste
- 1tablespoon olive oil
- 1(14 ounce) package firm tofu, drained and cut into 1/2 inch strips
- 1cup crumbled blue cheese
Step 1Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Step 2Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.
Step 3Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.
Step 4Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.