Mexican Tofu-Rice Skillet (Recipe from Betty Crocker Easy Everyday Vegetarian)
This is a dish I've been making for over 10 years, from the very first vegetarian cookbook I ever owned. This dish is tasty and filling, and though you don't usually think of tofu in Mexican or other Hispanic dishes, it is a great combination. The recipe makes 4+ servings, so there are always leftovers for lunches during the week.
Most of the recipes I've made for the blog are completely "from scratch," using only fresh ingredients and whole foods. This Betty Crocker cookbook lives up to its name, as the "easy" recipes tend to be quick, simple dishes which often use store-bought, pre-packaged ingredients. For example, this recipe calls for canned tomatoes with chili peppers and a packaged spanish rice mix. This makes the recipe quick and easy, but it can also add a lot of salt and processed ingredients, so I don't use this cookbook as often as did a few years ago. There are still a few favorite dishes - like this one - that I make fairly regularly.
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