Delicious Tofu Salad with Nutty Twist

Ingredients

• 1 cup of raw long grain white rice
• 2 cups of water
• ½ cup of walnuts, chopped
• 1 tablespoon of butter
• 1 red onion, large, sliced and separated into rings
• 2 cloves of garlic, minced
• 1 cup of vegetable broth
• ½ teaspoon of dried sage
• ½ teaspoon of dried tarragon
• Salt and pepper for seasoning
• 1 tablespoon of olive oil
• 1 package of firm tofu, 14 ounces, drained and sliced into 1/2 inch strips
• 1 cup of blue cheese, crumbled

Step 1

To start, bring a pot of water and rice to a gentle boil, then cover and let it simmer over low heat for about 20 minutes until perfectly cooked. As the rice simmers, preheat your oven to a cozy 350 degrees F (175 degrees C). Spread the walnuts on a baking dish, popping them into the oven for around 10 minutes until they release a delightful aroma, remember to stir them occasionally for an even toasting. Once done, set them aside to cool.

Step 2

Meanwhile, in a skillet over medium heat, melt a generous knob of butter and sauté the onion until it turns tender. Add in the garlic, letting it infuse for about a minute before pouring in the broth. Season this flavorful mixture with a sprinkle of sage, a hint of tarragon, and a pinch of salt and pepper. Allow the ingredients to meld together over the heat for about 10 minutes, stirring occasionally.

Step 3

In another skillet, heat up a drizzle of oil. Coat the tofu with the toasted walnuts, then pan-fry them for roughly 4 minutes on each side until they sport a lovely golden hue. Combine any leftover walnuts with the onion and broth concoction in the skillet, heating everything through. Serve this delectable tofu and walnut medley over the fluffy rice, and crown it with a sprinkle of tangy blue cheese for an extra burst of flavor.