I'd like to say that all of my talents are natural-born gifts, sent down to me from whatever being or combination of atoms is above in order to allow me to enrich the lives of others with my innate knowledge and skill. I'd really like to say that.
But, that's not how life works - we learn from others, we pick up knowledge and tips and tricks along the way, and we are inspired by things in everyday life.
For example, I've picked up cooking skills from cookbooks, YouTube, and blogs along my path towards adulthood -- but most of my knowledge still comes from the #1 kitchen stunnah: my mother.
Likewise, she has put her own stamp on many different restaurant dishes. I think one of her favorite things to do is find a recipe she loves, and change it!
This dish is her take on a Good Earth menu item of the same name that she used to adore when that resto was still in business (is it open now? someone let me know if there's a Good Earth near you... I'm obsessed with their Sweet & Spicy tea.)
So when Chobani asked me to share one of my favorite dishes using their Greek Yogurt, I thought this would be the perfect homage to a family favorite!
I'm going to be honest: I went through a greek yogurt phase a while ago, and have since never recovered. I love the luxurious texture of the whole milk variety - especially with a drizzle of honey on top, or some crunchy almond slivers.
(I also may or may not have bragged via Snapchat this week about my "disgustingly healthy dessert" of yogurt and strawberries. Now that those little red flavor explosions are in season, expect to see lots more recipes involving them!)
It's also a great substitute for normal yogurt and sour cream in different dishes. It has the tangy taste of sour cream but with a healthier nutrient-filled kick!
Here, we're adding it to cool down the spicy flavor of the dish. Let me tell you, this recipe packs a punch. If you're sensitive to spice like I am, you might want to closely monitor how much jalapeño you add!
Ingredients (serves 3-4):
- 1 half onion, chopped - 4 big celery stalks, chopped (leave out the gross white end bit) - 2 large jalapeños, chopped - 1/2 package extra firm tofu, drained and chopped - 1 whole lemon, juiced - 1 teaspoon cumin - brown rice, as much as you'd like - a big handful of cilantro (or two handfuls, if you're like me) - 1 can black beans, drained - greek yogurt
Step 1: Chop your ingredients.
Step 1.5: Put them in bowls for proper photographic record keeping. That is to say, for instagram-bragging.
Step 2: Drizzle about a tablespoon of olive oil in a large skillet and let it heat up. Add the tofu (carefully!) and stir around until it's browned on all sides.
Remove and set aside.
Step 3: Add a little more olive oil if necessary, then add your onion, celery, and jalapeño to the pan. Sauté until the onion is translucent and the celery has lost some of its crunch.
Step 4: When the mixture has cooked down enough, add your rice. Also add as much liquid as the rice bag calls for (I find this is usually about 1 cup water to 1/2 cup rice.) Put a lid on it and let it cook like normal rice.
Step 5: While waiting for the rice to cook (you can stir it around a couple of times but should largely leave it alone), chop up your cilantro, squeeze your lemon, and prepare a teaspoon or so of cumin.
Step 6: When the rice is fully cooked, add these items to the mix, and stir!
Step 7: Pile your tofu on top there, and stir some more.
This recipe is a great arm workout.
Step 8: Heat up your black beans in a separate pan (or a microwave, if that's easier), and plate on top of the tofu-rice mixture.
Top with a heaping spoonful of greek yogurt to calm the senses after that zesty jalapeño hits your tastebuds... and enjoy!
Thanks to Chobani for encouraging me to pull this recipe out of my cooking repertoire. This is a staple around my household, and I hope you enjoy it too!