Tofu Veggie Rice
Rice, veggies, protein - a simple but tasty bowl of food.
It’s one that we turn to again and again when we need a quick weeknight dinner that’s nutritious and delicious.
Ingredients
1 red pepper, cut into small chunks
1 broccoli head, cut into small florets
[save the stalk for a soup or something similar]500g extra firm tofu, cut into small cubes
100g fresh or frozen peas
4 spring onions, chopped
250g brown rice, uncooked
2 tbsp of sesame oil
3 tbsp of soy sauce or tamari
1 tsp of rice vinegar
1 tsp of garlic granules [or 2 cloves, crushed]
1/2 tsp of chilli flakes [optional]
1 tbsp of sesame seeds
Method
Begin by cooking the rice in a saucepan of boiling water as per instructions.
Meanwhile in another large saucepan on a medium heat add a drizzle of oil followed by the red pepper chunks and broccoli florets. Sauté for a few minutes before adding the tofu chunks.
In a small bowl combine the sesame oil, soy sauce, rice vinegar, garlic and chilli flakes if using. Pour the mixture over the tofu and veg and combine.
After a few minutes add the peas, save a handful of the chopped spring onions to garnish and add the rest to the pan.
Add the cooked rice and combine, before serving and garnishing with the remaining spring onions and sesame seeds. Enjoy!
Serves 3.
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