1 can Trader Joe's vegetarian refried beans
1 package medium firm tofu, drained then cubed
1 package soy chorizo
1 cup onion, diced
1/3 cup orange bell peppers, diced
1/3 cup yellow bell peppers, diced
1/3 cup red bell peppers, diced
2 cloves garlic, minced
1 1/2 cups Chinese black rice
2 tbsp canola oil
3 cups vegetable stock
1 14.5oz can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon cumin
Drain tofu, place on a plate and plate another plate on top of it. Place an object, such as a bottle of ketchup on top of the plate, and let water drain from tofu for at least 20 minutes.
In a large pot stir fry the onion, bell peppers, garlic and rice in oil for 3 minutes. Add the stock and diced tomatoes plus the juice. Bring to a boil, and stir in chili powder, oregano, and cumin. Reduce heat, cover and simmer for 40 minutes, or until rice is done and liquid gone.
In a different large pot, fill 2/3 with water and bring to a boil. Add lasagna ribbons, salt, and oil. Cook three fourths of the way and remove from fire. Let sit in water for 5 minutes or until lasagna is desired size but still firm enough to grab. With tongs, remove lasagna ribbons onto plates to cool and set aside. While the lasagna ribbons are boiling, spread refried beans onto the bottom of an 11x13" pyrex.
While lasagna is cooling, use the same large pot to saute tofu for 1 minute to remove additional moisture that has not been removed from draining. Add soy chorizo, stir till well combined, let simmer for 5 minutes, and remove from fire.
To assemble the lasagna, lay down three ribbons, and top it with half of the soy chorizo and tofu mixture. Top it with three more ribbons, and the rest of the soy chorizo and tofu mixture. Lastly, top it with the three last ribbons and the black rice. If you have Halloween style cookie cutters and extra pieces of bell peppers left over, shape bell peppers with cookie cutters and arrange on top of rice as a cute decoration
Altered from http://vegweb.com/recipes/mexican-brown-rice
