Chop the Shallot (1) into 1/4 inch pieces and hold.
Zest the Orange (1) into a small bowl. Cut the orange in half and squeeze into the same bowl, removing seeds if any.
Mince the Garlic (1 clove) and set aside.
Cut the Tomato (1) into 1/4 inch slices.
Remove the Fresh Basil (0.25 ounce) from the stems and discard stems; set leaves aside.
Pat dry Extra Firm Tofu (1 package) and cut the into 1/4 inch slices.
Divide and layer the tomato slices on 2 plates Overlap the tofu slices between the tomatoes, followed by the basil leaves.
Add the Vegetable Base (1 package) and Water (1/4 cup) to a medium saucepan over medium high heat and stir. Add the shallots.
Cook until translucent, about 10 minutes. Add the Green Lentils (8 ounce), Brown Rice (4 ounce), Water (4 cup), and Salt (1 teaspoon) and bring to a boil.
Peel the Yellow Onion (1). Slice in half, then cut each half into 1/4 inch slices; hold.
Once the rice and lentils come to a boil, reduce heat to low and add the Ground Turmeric (1 teaspoon), Ground Cumin (1 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and garlic. Stir to combine. Simmer, covered, for 35 minutes.
Uncover and simmer for 10 more minutes, or until all the water is absorbed.
While the rice and lentils finish cooking, heat a small sauté pan over medium-high heat.
"Dry-cook" the sliced onions for 4 to 6 minutes. Add the orange zest, orange juice, Ground Cinnamon (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Stir constantly and cook for 1 to 2 more minutes. Remove from heat.
Drizzle the tomatoes, basil and tofu with the Balsamic Glaze (2 tablespoon).
Serve the Mujadara alongside, and garnish with the sautéed onions. Serve and enjoy!