Brown Rice Tofu Bowl + Roasted Vegetables and Soy, Ginger, Garlic Sauce is a filling, healthy option for lunch or dinner!

 

My antidote for the winter blahs this year is plain and simple – healthy food that leaves you feeling energized and not bogged down with weird, processed ingredients.  Here in Minnesota, we are in the dredges of a freezing cold, grey, dark winter.  The dog days of winter, if you will. It’s not pretty guys.  Today, as I was sitting in my office, I was so glad to see the sun that I refused to tilt my blinds, regardless of the fact that I was essentially blinding myself and barely able to work.  I didn’t care.  It felt like I hadn’t seen the sun in about a month and I was not about to reject it.  I mean, that’s how bad it is.  I willingly blinded myself in order to try and soak up some Vitamin D.  You can see why I need to at least eat bright colors, because outside it is white and grey.  This Brown Rice Tofu Bowl is just the thing to snap you out of those doldrums. It is bright, healthy and incredibly filling!

Pair it this with a Clean Carrot Smoothie and you will be set!  Health goals met for the day – check.

If you have questions about How to Cook Tofu before you add it to the bowl, check out my post from yesterday!  I recommended my new favorite kind of tofu that tastes great and has a great texture right out of the package – so good.

Enjoy you guys!

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5 from 1 vote

Brown Rice Tofu Bowl + Roasted Vegetables

Author: Erin Jensen

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Servings: 1

Course: Dinner/Entree

Cuisine: Asian-Inspired

Method: Stove Top

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Brown Rice Tofu Bowl + Roasted Vegetables and Soy, Ginger, Garlic Sauce – a delicious plant-based dinner option for those meatless Mondays!

Ingredients 

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• ▢ 4 broccolini stalks
• ▢ ½ red bell pepper, cut into strips
• ▢ 2 slices red onion
• ▢ 3-4 large mushrooms, cut into 3-4 slices
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 teaspoon kosher salt
• ▢ 3 slices extra firm tofu, ¼ – ½ inches thick and cut into 3 squares each (more, if desired)
• ▢ 1 ½ cups brown rice

Sauce:

• ▢ 3 tablespoons soy sauce
• ▢ 1 teaspoon fresh ginger, minced
• ▢ 1 teaspoon fresh garlic, minced

Instructions

• Prep: Preheat oven to 400℉. Cover the bottom of a sheet pan with aluminum foil.
• Roast Veggies: On the foil-lined sheet pan, place broccolini, red pepper, red onion and mushrooms. Drizzle with 1 tablespoon extra virgin olive oil and sprinkle with 1 teaspoon kosher salt. Bake for 5 minutes, remove and flip everything over. Put back in oven for another 3-5 minutes, depending upon how quickly everything is cooking and then remove.
• Make Sauce: In a small saucepan on med-low heat, add 3 tablespoons soy sauce, 1 teaspoon fresh ginger and 1 teaspoon fresh garlic.
• Cook Tofu: Bring a skillet to a medium-high heat, add tofu and warm stirring somewhat continuously, until tofu is hot.
• Serve: Place brown rice in a bowl. Add vegetables and tofu. Pour sauce on top. Serve immediately with additional soy sauce (or make more sauce) if desired!

Calories 1374kcal

Nutrition

Calories: 1374kcal | Carbohydrates: 235g | Protein: 49g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Sodium: 5521mg | Potassium: 1645mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1934IU | Vitamin C: 84mg | Calcium: 206mg | Iron: 10mg

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