Arroz Caldo (vegan version of Filipino porridge) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 16oz package high protein or firm tofu (not silken)
1 onion, diced
2 tablespoons minced ginger
2 tablespoons minced garlic
1/2 cup short grain brown rice
1/2 cup red lentils
2 cubes vegetarian bouillon cubes (I recommend Not Chick'n from Edward and Sons)
4 1/2 cups water
Toppings:
fried garlic (crush garlic and saute until brown)
chopped scallions
4 lemon wedges
black pepper
optional: shiitake mushrooms sauteed in a little soy sauce
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Directions: |
Directions:1. Drain and press the tofu for at least 30 minutes (place block of tofu in colander; place a weighted bowl on top; let it drain).
2. Rinse rice and lentils. Drain.
3. Add a tablespoon of neutral oil to a pot over medium-low heat. Saute onion for 3-4 minutes, stirring often. Add garlic and ginger. Stir for 2 more minutes.
4. Add drained rice, lentils, and bouillon cubes. Stir and cook for 3 minutes.
5. Add water. Bring to a boil.
6. Cover and simmer over low heat for about 40 minutes; stir and check often.
7. The rice and lentils should be soft. Soup should be thick but not too thick. You can add more water if necessary.
8. While soup simmers, prepare the tofu. Cut into 1/2 inch cubes. Heat up 2 tbsp of oil in a skillet; pan-fry the tofu with salt and pepper. Cook until brown on each side. When finished, set aside on a plate with a paper towel beneath it to absorb excess oil.
9. When soup is finished, serve in bowls and top with scallions and garlic. Serve lemon on the side. Squeeze some lemon and sprinkle with salt and pepper.
*Note: can be cooked in a pressure cooker/Instant Pot: cook at soup setting (medium) for 15 minutes.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Arroz caldo is a hearty Filipino porridge; my mom used to make it with chicken and tripe. I stopped eating meat decades ago, so instead, I do my best to make meatless versions of the Filipino comfort food I was raised on. In this vegan arroz caldo, lentils and tofu are the protein. This dish is great for cold weather and is a good cure for a cold.
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