Tofu “Chorizo” and Rice

I finally have proof positive that my husband does not hear a word I say.

The other day, we were getting into the car to go shopping when I realized I didn’t have my mask.

“Can you open the garage door so I can run in and grab a mask?” I asked him as I hopped out of the car.

Instead of pushing the garage door button, he got out of the car, opened the back door of the car, then got back in the driver’s seat and picked up his phone.

Really???

As I said, proof positive. Literally cannot hear a word I say.

Ingredients:

• 1 block (1lb) extra firm tofu, pressed
• 2 teaspoons paprika
• 1 Tablespoon plus 1 teaspoon dried thyme
• 2 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 cup vegetable broth
• 2 Tablespoons olive oil
• 2 medium onions
• 2 medium green peppers
• 6 cloves garlic
• 1 cup short grain brown rice
• 2 cups vegetable broth
• 4 medium tomatoes
• 2/3 cup chickpeas, drained, rinsed and dried
• 1 Tablespoon olive oil
• 1/4 teaspoon salt
• 1  1/2 teaspoon paprika
• 1 Tablespoon nutritional yeast
• 1/4 cup sliced green onion (use the top green parts)

Directions:

1. Preheat the oven to 400 and line a baking pan with parchment paper or a silpat.
2. In a food processor, pulse the tofu until crumbly but be careful not to make it too fine. Transfer to a bowl and toss with the 2 teaspoons of paprika, thyme, parsley, salt, vegetable broth and 2 Tablespoons of olive oil.  Spread on the baking pan.
3. In the same bowl, toss the chickpeas with the 1 Tablespoon of oil, 1/4 teaspoon salt, 1  1/2 teaspoon paprika and nutritional yeast.  Spread on the baking sheet next to the tofu, but do not mix the two.
4. Bake the tofu and chickpeas for 30-40 minutes, stirring halfway through, till they are crispy, but not burnt.
5. Meanwhile, in the processor, pulse the onions, garlic and peppers and tomatoes till finely diced.
6. In a large pan, saute the veggie mix in a splash of olive oil 3-4 minutes, adding a dash of salt.
7. Add the 2 cups of vegetable broth and bring to a boil.
8. Add the rice and boil, cover and simmer 40-50 minutes (depending on how large your saucepan is, the rice will absorb the broth and cook more quickly.
9. When the rice is cooked, add the cooked tofu and adjust the salt to taste.
10. Sprinkle the chickpeas on top after putting in a serving bowl and sprinkle with the green onion slices.

Enjoy!