1 pound firm tofu, frozen, thawed, cut into small pieces
1 tablespoon olive oil
1 1/4 cups prepared Russian Salad Dressing (Wishbone is vegan)
1/2 cup apricot preserves
2 1/2 tablespoons onion soup mix powder (I use Lipton's Onion Soup)
2 cups uncooked brown rice
1/4 teaspoon black pepper
*Sometimes Russian Dressing is difficult to fine. Catalina is similar in flavor.
1) Throw the rice in the rice cooker with 4 1/2 cups water. It should take about 35 minutes to cook.
2) Saute tofu in some olive oil until golden. Stir in seasonings, sauces and 1 cup water to start. You may have to add more as you go if it thicken too quickly. Allow tofu to absorb flavors on medium-low until rice is ready. Scoop tofu and sauce over rice and enjoy!
Source of recipe: Modified from my Dad's non-vegan recipe.