Dinner: Tofu rice bowl with veggies
Directions
Preheat the oven to 400 degrees Fahrenheit (205 degrees Celcius).
Measure out enough dry brown rice to yield 3 cups cooked and get the rice started. If you aren’t sure, it’s always okay to make extra to have on hand for later use. A 1:1 ratio of water to rice in a rice cooker always works best. You can also cook rice on the stove.
Add ½ cup (144 g) of tamari, 1 and ½ tablespoons (15 g) of rice vinegar, 2 teaspoons (6.5 g) of garlic powder, 2 teaspoons (4 g) of smoked paprika, 2 teaspoons (5.3 g) of chili powder, 2 teaspoons of dulse granules, 3 tablespoons (24 g) of nutritional yeast into a large bowl and whisk everything together.
Crumble 2 blocks of firm or extra firm tofu into the bowl with your hands and mix the sauce and tofu until everything is evenly coated.
Spread tofu evenly out on a parchment paper-lined baking sheet.
Chop 2 heads of broccoli into florets and cut 2 bell peppers into slivers.
Toss the veggies in the same bowl the tofu was in to soak up any remaining sauce, and add them to a second parchment paper-lined baking sheet.
Place everything in the oven and bake for 25 minutes.
After 25 minutes, take the veggies out and set them to the side, mix around the tofu, and continue baking for another 20 minutes.
Across 4 containers, add ¾ cup of brown rice then add your veggies and tofu.
NUTRITION HIGHLIGHT
The vitamin C in the broccoli & bell peppers will help your body absorb more iron from the brown rice and tofu in this meal. It’s always a great idea to pair high vitamin C foods with high iron foods.