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