Published by: Albert Gibosse – Blue Label Weekly Magazine [ http://www.bluelabelweeklymagazine.com ]
This recipe is a simple Tofu, Blue Label Diri Shela Basmati Rice, Lima Beans and
![America's Food Basket Supermarkets Massachusetts Locations Organic Food Vegan Food Recipes Vegetarian Recipes Massachusetts locations. [ https://afbmalaunchpad.wordpress.com/ ]](https://afbmalaunchpad.files.wordpress.com/2018/07/americas-food-basket-supermarket-always-fresh-organic.png?w=358&h=214)
America’s Food Basket Supermarkets Massachusetts Locations, Blue Label Diri Shela Basmati Rice Recipe, Organic Food Vegan Food Recipes Vegetarian Recipes Massachusetts locations. [ https://afbmalaunchpad.wordpress.com/ ]
For the vegetables, feel free to add in your favorite vegetables.
Ingredients
- ¼ Tbspn Tumeric powder
- 3/4 cup soy sauce
- Pinch of Clove Powder
- 1/2 cup lemon juice
- 1 small bag of frozen jumbo lima beans
- 1 tablespoon fresh ginger (grated or minced)
- 1 cup of sour cream substitute (to make the sour cream substitute, mix 3/4 cup of coconut milk with one tablespoon of vinegar or lemon juice ) . You can either cook it with the rest of the ingredients, or spread it on top each serving.
- 1 block tofu (firm or extra-firm, well pressed and cut into 1 inch cubes)
- 2 tablespoons vegetable oil (or olive oil)
- 1/2 cauliflower (chopped)
- 1 bunch broccoli (chopped)
- 2 carrots (sliced)
- 1/2 yellow onion (chopped)
- 1/2 yellow onion (chopped)
- 1 bell pepper (any color, sliced)
- 1 cup mushrooms (sliced, any kind)
- 3 green onions (scallions, sliced)
- 1 cup Blue Label Diri Shela Basmati rice (pre-cooked)
Cooking Directions
- First, press the tofu
- In a large shallow bowl, whisk together the soy sauce, tumeric powder, clove powder, lemon juice, and ginger. Marinade the tofu in this sauce for one hour.
- Cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat in a wok or a large skillet, stirring frequently.
- Add the lima beans, mushrooms, green onions, and marinade and cook for just a few more minutes until the vegetables reach a tender (not soft ) consistency.
- Add the rice and cook just until heated through and well mixed.
- Serve with your desired amount of the sour cream substitute on top
Nutritional Guidelines (per serving) | |||||
Calories |
514 | ||||
Total Fat | 15 g | ||||
Saturated Fat | 2 g | ||||
Unsaturated Fat | 7 g | ||||
Cholesterol | 0 mg | ||||
Sodium | 3,016 mg | ||||
Dietary Fiber | 13 g | ||||
Protein | 28 g |
You May Also Like:
America’s Food Basket Supermarkets Adopt A Customer-Centric Approach
Delicious Vegan Cashew Nut Stew With Green Beans and Eggplant Recipe by Blue Label Weekly Magazine
10 thoughts on “Caribbean-Style Blue Label Diri Shela Basmati Rice, and Vegetable Stir-Fry with Ginger”