Description
These Greek Tofu & Rice Bowls are bursting with flavor! Made with jasmine rice, sautéed veggies, and seasoned tofu, it’s a quick, nutritious dinner that’s perfect for any time of the week.
Ingredients
Scale
- 1 ½ cups jasmine rice
- 2 tablespoons vegan butter
- 1 small shallot finely diced
- 2 cloves garlic minced
- 2 ¼ cups vegetable broth
- 2 tablespoons fresh parsley stems removed & finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 2 small red peppers diced
- 2 small zucchinis thinly sliced
- 2 tablespoons olive oil
- ½ seasoning
- 1 14 oz block extra-firm tofu
- ¼ cup cornstarch
- 2 tablespoons nutritional yeast
- ½ seasoning
- 2 tablespoons olive oil or other neutral oil
Instructions
- Preheat the oven to 400F and prepare the ingredients.
- Measure the rice and add it to a large bowl. Cover with water and allow to soak for about 10 minutes, then strain.
- While the rice is soaking, prepare the veggies: finely dice the shallot, mince the garlic, chop the parsley, dice the red peppers, and slice the zucchinis. Set aside.
- Combine the salt, oregano, dried parsley, garlic powder, and ground pepper in a small bowl to create the spice mix.
Notes
For extra flavor, consider marinating the tofu in the spice mix for at least 30 minutes before cooking.
To make it easier, prep the veggies the night before and store them in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg