Becky Striepe's brown rice congee with salt and pepper tofu from The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time (page 152) by Kathy Hester

  • scallions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can use the book's "Homemade mushroom stock". Can substitute baby bella mushrooms for shiitake mushrooms, and hemp tofu or cauliflower for tofu.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Homemade mushroom stock". Can substitute baby bella mushrooms for shiitake mushrooms, and hemp tofu or cauliflower for tofu.

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