About the Dish

3/4 cup Brown Rice
1 Small Edward & Sons Low Sodium Veggie Bouillon Cube
2 Small Bay Leaf
8 ounces Tofu
3 ounces Mixed Mushrooms
1 Small Bell Pepper
3 sprigs Parsley
1 Medium Shallot
2 Packet Bragg Liquid Aminos
2 teaspoons PeachDish Salt
2 tablespoons Butter
1 tablespoon All Purpose Flour
Per Serving
Calories 433
Total Fat 12 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 6 g
Cholesterol 0 mg
Sodium 1864 mg
Total Carbohydrates 66 g
Dietary Fiber 6 g
Sugar 5 g
Protein 19 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Please read entire recipe before beginning.
To make the rice: In a small saucepan with a lid, combine rice, water, bouillon cube and bay leaves. Place on high heat and bring to a simmer. Cover, turn heat down to low, and cook about 40-45 minutes, or until all liquid has been absorbed and rice is tender. While rice cooks, prepare tofu and vegetables.
Prepare your mise en place: Dice tofu into 1/2-inch cubes. Remove and discard mushroom stems; slice caps. Remove and discard pepper stem and seeds; dice flesh. Pick and roughly chop parsley leaves. Peel, halve and slice shallot.
Place a large, nonstick sauté pan over medium-high heat, and add 1 1/2 teaspoons cooking oil. When oil is shimmering, add tofu and cook 3-4 minutes, stirring occasionally, or until slightly browned. Add 1 packet Bragg and 1/2 teaspoon Peachdish salt. Transfer tofu to a bowl and set aside.
Add remaining 1 1/2 teaspoons oil, adjust heat to high, and add mushrooms. Cook 2-3 minutes. Add peppers and shallot; cook 2-3 minutes more. Remove from heat, and stir in parsley and remaining 1/2 teaspoon PeachDish salt. Transfer vegetables to bowl with tofu.
To make gravy: Return sauté pan to medium heat; add butter. When butter has melted, add flour, turn heat down to low and cook while whisking 2-3 minutes. Add remaining 1 packet Bragg, nutritional yeast and kosher salt, then whisk in water. Cook and whisk until mixture starts to simmer and has thickened. Cook and stir 2-3 minutes more, then remove from heat.
To serve, remove bay leaves from rice and fluff rice with a fork.
Divide rice between 2 bowls, add tofu/vegetable mixture and top with gravy. Enjoy!