Hi! I’m making this right now and wanted to clarify about the garlic. Are all 8 cloves for the rice or are some of them for the tofu marinade? The recipe looks yummy. Thank you!

I’m sorry, but we made this and it was inedible. First, firm tofu soaked in the taco seasoning mixture made the tofu even more soggy (we tried to dry out the firm tofu like we normally do before soaking, too). Second, brown rice does not cook in 20 minutes with an add’l 10 minutes of sitting — after that amount of time we had uncooked rice that was sitting in a ton of broth. Third, the firm tofu mixed into cooked brown rice just formed a huge messy mass. Fourth, we made the recipe for eight servings, so we were directed to add 8 teaspoons of salt (#1) – that alone made the rice mixture inedible and over-salted. Fifth, the corn salsa was also too salty to eat, but not as insanely salty as the rice. All in all, the only thing that we could agree with after spending time to make this recipe is that there is no way that it had actually been tested *or* that there was a significant amount of information left out of the recipe (use fast cooking brown rice? use baked tofu? mix the taco seasoning mixture into the rice? is the salt amount a misprint?) We are very disappointed and feel like we wasted quite a bit of time with this one.