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Tofu and Vegetable Brown Rice Bowls

Tofu and Vegetable Brown Rice Bowl

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

Scale
  • 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

  1. Toss the cubed sweet potatoes and brussel sprouts in 3 teaspoons of olive oil, salt and pepper to your taste.
  2. Bake in a 400 degrees F oven for 20 minutes or until tender and slightly browned.
  3. Slice the tofu into 8 rectangles and set on a paper towel.
  4. Sprinkle with salt and let sit for 15 minutes.
  5. Pat the tofu dry with an additional paper towel.
  6. In a nonstick pan with 1 teaspoon of olive oil in it, saute the tofu slices over medium heat until they are golden brown.
  7. Combine the soy sauce, chili flakes and sesame oil in a medium sized bowl.
  8. Remove the browned tofu slices from the pan and toss them in the soy mixture.
  9. Serve the vegetables and tofu over brown rice, cauliflower rice, quinoa or lentils.

Find it online: https://keeptucsoneatin.com/tofu-vegetable-brown-rice-bowls/