Tofu, Vegetable and Brown Rice Bowl

• uncooked brown rice (rinsed) 1 cup
• water 2 cups
• firm tofu (pressed and cut into 1-inch cubes) 14 ounces
• extra-virgin olive oil (divided) 1 tbsp
• broccoli florets (cut into bite-sized pieces) 2 cups
• carrot (thinly sliced) 1 medium
• red bell pepper (sliced) 1 medium
• low-sodium soy sauce (divided) 2 tbsp
• sesame oil 1 tbsp
• lime juice (freshly squeezed) 1 tbsp
• fresh ginger (finely grated) 1 tsp
• garlic (minced) 1 clove
• fresh cilantro (chopped) Optional 1/4 cup
• sesame seeds Optional 1 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Combine the brown rice and water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 35 to 40 minutes until the rice is tender and the water is absorbed. Let it stand covered for 5 minutes, then fluff with a fork.

02

Step 2

Heat the oven to 425°F. Line a baking sheet with parchment paper.

03

Step 3

Place the tofu, broccoli, carrot, and bell pepper on the baking sheet. Drizzle with 1/2 tablespoon of the olive oil and 1 tablespoon of the soy sauce. Toss gently to coat.

04

Step 4

Roast for 20 to 25 minutes, turning the tofu and vegetables halfway through, until the tofu is lightly browned and the vegetables are tender.

05

Step 5

Whisk the remaining soy sauce, sesame oil, lime juice, ginger, garlic, and remaining olive oil in a small bowl.

06

Step 6

Divide the cooked brown rice among four bowls. Top with the roasted tofu and vegetables.

07

Step 7

Drizzle the dressing over the bowls and sprinkle with cilantro and sesame seeds if using.

08

Step 8

Serve warm with lime wedges if desired.

Kitchen notes