“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.” - by KAZOOT
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- Preheat 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.
- Melt 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.
- Heat 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 415 cal
- 21%
- Fat
- 23.3 g
- 36%
- Carbs
- 34.4 g
- 11%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This is one that grows on you. If you like blue cheese, you will love it. It's even better the next day, because all the flavors have time to soak in. Yummy!..." See more"
Rbrewer
"This was pretty good, but i made some changes. First, I fried the tofu for about 20 minutes, skipped the dredging and just combined all of the ingredients. I served it on top of orzo which was a god..." See more additiion. Also, I tried topping with gorgonzola since thats what i had on hand, but i didn't care for it. I thought it was better with no cheese."
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