Tofu and Saffron Rice (4 servings)

4 Wildwood organic extra firm tofu (sprouted soybeans) steaks, cut each block in half to make 4 steaks

1 teaspoon organic saffron threads

¼ teaspoon organic turmeric

1 ½ teaspoons Himalayan salt or Redmond’s Real Salt, divided

¼ teaspoon ground organic black pepper

1 teaspoon dried organic fenugreek

1 cup fresh organic dill, chopped

½ cup fresh organic chives, chopped

1 cup fresh organic Italian parsley, chopped

1 cup fresh organic cilantro, chopped

4 cups water (spring, filtered tap, or AquaViable)

¼ cup boiled water (spring, filtered tap, or AquaViable)

2 cups Lundberg organic sprouted brown basmati rice

1 jar of Sadaf garden vegetables in spicy eggplant sauce (

Using a mortar and pestle, grind the saffron threads, turmeric, and a ½ teaspoon of salt; then set aside.

Using a tofu press, place the tofu steaks inside the press for thirty minutes. Then remove the steaks and put into a glass container. Add the ¼ cup boiling water to the saffron blend and mix before putting into the glass container to marinate the tofu steaks for thirty minutes.

Combine parsley, chives, dill, and cilantro in a bowl; set herbal blend aside.

Bring 4 cups of water to a boil in a medium pot. Then add the rice, remaining saffron marinade blend from the tofu, herbal blend, and fenugreek; cover the pot and turn down the heat to a low simmer until the rice is done.

Using a stovetop steamer pot, add two inches of water (spring, filtered tap, or AquaViable) into the steamer pot and bring to a boil. Next, place marinated tofu steaks in the steamer; then cover and steam cook for 10 minutes.

Plate the tofu and saffron rice. Then garnish each tofu steak with one tablespoon of the Sadaf garden vegetables. Try to blend these items with each bite to get the full experience.

Kevin Khalili