I threw this together after wondering if blue cheese and tofu would go together well. The results were delicious! Non-blue cheese lovers can omit the cheese and still have a tasty dish.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Place the walnuts on a baking dish, and bake 10 minutes, stirring frequently, until lightly toasted. Remove from heat.

  • Melt the butter in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook 1 minute. Stir in the broth, and season with sage, tarragon, salt, and pepper. Continue cooking 10 minutes, stirring often.

  • Heat the oil in a separate skillet. Dredge the tofu in the toasted walnuts, and cook in the skillet about 4 minutes on each side, until lightly browned. Mix any remaining walnuts and the onion and broth mixture into the skillet. Cook until heated through. Serve over rice, and top with blue cheese.

Nutrition Facts

415 calories; 23.3 g total fat; 22 mg cholesterol; 416 mg sodium. 34.4 g carbohydrates; 19.8 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/18/2005
This is one that grows on you. If you like blue cheese you will love it. It's even better the next day because all the flavors have time to soak in. Yummy! Read More
(5)

Most helpful critical review

Rating: 3 stars
03/07/2007
It was ok. I used hazelnuts instead of walnuts as I don't like walnuts. i also used brown rice. it had an ok flavor but was just a little weird. I might make it again. Read More
(1)
13 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/18/2005
This is one that grows on you. If you like blue cheese you will love it. It's even better the next day because all the flavors have time to soak in. Yummy! Read More
(5)
Rating: 4 stars
02/18/2005
This is one that grows on you. If you like blue cheese you will love it. It's even better the next day because all the flavors have time to soak in. Yummy! Read More
(5)
Rating: 4 stars
01/03/2011
This was pretty good but i made some changes. First I fried the tofu for about 20 minutes skipped the dredging and just combined all of the ingredients. I served it on top of orzo which was a god additiion. Also I tried topping with gorgonzola since thats what i had on hand but i didn't care for it. I thought it was better with no cheese. Read More
(3)
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Rating: 4 stars
09/20/2014
Quite tasty. Only change I would make would be to marinate the tofu next time... and I did stir in some leftover cooked broccoli. I liked that addtiion Read More
(2)
Rating: 5 stars
11/24/2009
this was amazing! i marinated the tofu in red wine vinegar and olive oil first. Read More
(1)
Rating: 4 stars
02/08/2010
Sounds like a strange combination but it was very good. I had a difficult time dredging the tofu through the walnuts and have them stick. Read More
(1)
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Rating: 3 stars
03/06/2007
It was ok. I used hazelnuts instead of walnuts as I don't like walnuts. i also used brown rice. it had an ok flavor but was just a little weird. I might make it again. Read More
(1)
Rating: 2 stars
03/13/2005
This wasn't my thing I guess. I substituted gorgonzola cheese for Blue and yellow onion for red. Read More
(1)
Rating: 4 stars
07/09/2009
I added more tarragon and sage and the flavor was good but the tofu should have been marinated in something before hand. I will make this again. Read More
Rating: 3 stars
11/12/2009
I usually don't like tofu but this recipe was pretty good. Definitely flavorful. Read More