Tofu and Vegetable Brown Rice Bowls (Vegan)
Tofu and Vegetable Brown Rice Bowls
This is one of our go-to easy, heart healthy dinners. You can serve the tofu and vegetables over cauliflower rice, quinoa or lentils if you’d prefer.
Ingredients
- 1 cup sweet potatoes, cubed
- 1 cup brussels, halved
- 4 teaspoons olive oil, divided
- 1 package firm tofu
- 1 teaspoon salt
- ¼ cup soy sauce
- 1 tablespooon Korean chili flakes
- 1 teaspoon sesame oil
- 4 cups cooked brown rice, cauliflower rice, quinoa or lentils
Instructions
- Toss the cubed sweet potatoes and brussel sprouts in 3 teaspoons of olive oil, salt and pepper to your taste.
- Bake in a 400 degrees F oven for 20 minutes or until tender and slightly browned.
- Slice the tofu into 8 rectangles and set on a paper towel.
- Sprinkle with salt and let sit for 15 minutes.
- Pat the tofu dry with an additional paper towel.
- In a nonstick pan with 1 teaspoon of olive oil in it, saute the tofu slices over medium heat until they are golden brown.
- Combine the soy sauce, chili flakes and sesame oil in a medium sized bowl.
- Remove the browned tofu slices from the pan and toss them in the soy mixture.
- Serve the vegetables and tofu over brown rice, cauliflower rice, quinoa or lentils.