This recipe was a disappointment. For all of the great ingredients, it lacked flavor in part because the tofu was so disappointing. I agree with one reviewer that the tofu needed to be pressed and then seasoned for a brief sauté. I probably will not be making it again.
We loved this recipe and I will definitely make it again. We did it during the Daniel Fast and it was an excellent vegan option over brown rice. For the tofu, i pressed out water, sprinkled some cumin, chili powder, salt and turmeric over it and sautéed it in coconut oil for about 15 minutes in a cast iron skillet and then put it in the oven (in the skillet) for 10 more minutes. It was a perfect texture in the dish and not soggy at all. The whole meal took me less than 30 minutes to prepare, with chopping and everything. I can't wait for the leftovers tomorrow for lunch!