Creamy Tofu (Shrimp) and Rice

1 Tbsp water
½ cup finely chopped shallots
2 large garlic cloves, minced
2 tsp peeled and minced ginger
½ tsp cumin seeds
1 cup brown basmati rice
1 can unsweetened canned pumpkin puree
1 medium red pepper, seeded and cut into ½ inch chunks
½ medium yellow pepper, seeded and cut into ½ inch chunks
1-2 jalapeno peppers, seeded and minced
2 cups vegetable broth (chicken broth if not vegan)
1 can (14 oz) lite coconut milk
½ tsp sea salt
1 pound tofu, cut into one inch blocks ( or 1 pound extra large shrimp, shelled and deveined)
2 Tbsp fresh lime juice
¼ cup minced fresh cilantro

Heat water over medium heat in dutch oven.  Cook shallots for 2 minutes or until they begin to wilt.  Add garlic, ginger and cumin seeds.  Stir.  Add the rice.  Continue cooking and stirring for several minutes.  Add more water 1 tbsp at a time if necessary

Add peppers and chiles to above mixture and cook for 1-2 minutes.  Add broth, coconut milk and salt.  Bring to a boil, reduce heat and simmer 35-40 minutes until rice is almost tender.

Add pumpkin, tofu (shrimp) and lime juice and cook for another 5 minutes.  Stir in cilantro or just add to the top individually. 


Adapted from The Pumpkin Cookbook by Deedee Stovel

susan wesley