Spicy Tofu and vegie pilaf

Here's what i had for dinner tonight. If you are not into tofu try substituting it with lamb or chicken.

Ingredients:

• 1 1/4 c long grain brown or white bhasmati rice
• 1 Tbsp cooking oil
• 1 lb firm tofu, drained
• 2 Tbsp tamari or soysauce
• 1 small onion chopped
• 1-2 cloves garlic chopped
• 1 stalk celery, chopped small
• 1 small zucchini, cubed
• 1/2 red or green pepper, diced
• 1 or 2 ripe tomatoes, chopped or 1/2 c tomatoe puree
• 1 tsp cumin seeds
• 1 tsp black mustard seed
• 1 tsp dried basil leaves
• 1/2 tsp dried marjoram leaves
• 1/2 tsp dried thyme leaves
• 1 - 2 Tbsp minced jalapeno pepper, halved and seeded, or 1/8 - 1/4 tsp cayenne
• 1 - 2 Tbsp fresh ginger, peeled and minced, or 1/2 - 1 tsp dried
• 1/2 tsp turmeric
• 1 bay leaf
• 1/2 cinnamon stick
• 4 green cardamom pods
• 2 Tbsp olive oil
• 1/4 c cashew pieces, toasted in a dry pan or with a little oil
• 1 tsp salt
• 2 1/4 c. water
• 1/4 c. minced cilantro or parsley

Directions:

1. If using brown bhasmati rice, soak 4 - 6 hours, or 1 hour in boiling water
2. Drain (your plants will love the soaking water), rinse 3 times, set aside
3. If using white bhasmati rice, rinse and drain until the water is clear
4. Drain and cut tofu into smallish cubes or slices
5. Marinate in Braggs or soy sauce 15 min - 1 hr
6. Heat 1 Tbsp oil or ghee in a non stick frypan, and lightly brown tofu pieces on 2 sides and set aside (leave this until last for slow cooker or crockpot cooking)
7. Prep veggies
8. Sauté onion add garlic and veggies, (including jalapeno & fresh ginger if you're using) in oil 5- 10 minutes
9. Add remaining spices and herbs, except cilantro, and sauté another two minutes
10. Add rinsed, drained rice, sauté another 2 minutes
11. Add salt, water & tomato puree if using
12. Slow Cooker or Crockpot: Place all in preheated crockpot, cook on low for 1 hour, or 2 hours for brown rice. For the slow cooker, it's better to marinate the tofu ahead, then fry just before before adding to the cooked rice and veg
13. Stove Top: Bring to a boil, cover & simmer 30 min for brown rice, 10 - 15 min for white
14. Remove the bay leaf and cardamom pods, which will be floating on top
15. Gently stir in the tofu, cashews and cilantro or parsley, and cook for 5 - 10 more minutes