Mediterranean Rice with Grilled Tofu

Looking for an easy vegan dinner pairing that you can also use while car camping? Grilled or pan-seared tofu and this Mediterranean rice that I have been making are easy to make at home or while car camping. Just bring your marinated tofu from the recipe below over to the campfire and make your simple rice side, filled with savory veggies. I’ve even served this dish with a dollop of hummus I made with an extra can of blended garbanzo beans (chickpeas), garlic, salt, and olive oil for even more flavor.


Grilled Tofu

  • Prep Time: 10 mins

  • Cook Time: 15 mins

  • Additional Time: 1 hr

  • Total Time: 1 hr 25 mins

  • Servings: 6 

  • Yield: 12 tofu slices



Ingredients

  • 2 (14-ounce) packages extra-firm tofu, drained

  • 1/2 cup sherry vinegar

  • 1/2 cup low-sodium soy sauce

  • 1/3 cup olive oil

  • 1 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon cayenne pepper (Optional)

  • 1/2 teaspoon dried marjoram or thyme (Optional)

  • 1/4 teaspoon black pepper



Directions

  1. Place the tofu on a plate, then place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes. Drain and discard the accumulated liquid.

  2. Meanwhile, mix vinegar, soy sauce, olive oil, garlic powder, salt, cayenne, marjoram, and black pepper together in a small bowl.

  3. Cut each piece of tofu crosswise into 6 thick slices. Place in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, for at least 30 minutes or up to 48 hours. Take it with you on your camping trip, or prep and store it in your fridge until the rice side is done, and/or dinner time.

  4. Preheat your pan over medium heat on the stove or over a campfire with a grate. For an outdoor or charcoal grill, preheat over high heat, then reduce the heat to medium, and lightly oil the grate.

  5. Remove the tofu slices from the marinade and shake off any excess. Reserve the remaining marinade to make the sauce.

  6. Cook tofu on a preheated grill or pan, turning once, until well browned but before grill marks get black for 10 to 15 minutes total (wait 5 minutes before turning the tofu to minimize sticking on the grill). Transfer tofu to a platter and cover to keep warm.

  7. Bring reserved marinade to a boil in a saucepan. Simmer until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.



Mediterranean Rice



  • Prep: 10 minutes

  • Cook: 10 minutes

  • Serves: 6-8 people



Ingredients

  • 4 cloves of garlic (minced)

  • 1 medium red bell pepper (diced)

  • 1/2 medium white or yellow onion (diced)

  • 1 1/2 cups of Kale (shredded)

  • 1 15-oz can of mixed veggies (carrots, potatoes, peas, corn, green beans, lima beans, and celery)

  • 1 15-oz can of garbanzo beans (chickpeas)

  • 2 cups of long-grain rice

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp turmeric

  • 1/2 tsp cumin

  • 1/4 tsp basil

  • 1/4 tsp oregano

  • 1/4 tsp thyme

  • 1/4 tsp rosemary



Directions

  1. Cook your rice 

  2. Chop your veggies while your rice is in the rice cooker or on the stovetop

  3. In a large pan, lightly saute your garlic and onion until golden 

  4. Add your bell pepper and kale, and heat through until the kale is reduced

  5. Mix in your can of mixed veggies and can of garbanzo beans

  6. Season the veggies and beans with black pepper, turmeric, cumin, basil, oregano, thyme, and rosemary

  7. When the rice is done, season with salt and add the olive oil

  8. Combine the rice, beans, and veggies 

9. Pair with grilled tofu, serve, and enjoy