Veggie & Tofu Lunch Bowl
This recipe is loaded with good fresh ingredients. It’s filling, delicious, and it’s also very versatile as you can switch up the veggies, the dressing, and even the rice to come up with a fresh last minute meal.
It’s the perfect quick lunch - go from 0 to a full meal in less than an hour!
You can use the recipe below and you can try out other veggie combinations, like:
Onion, colorful bell peppers and mushrooms.
Onion, Brussels sprouts, broccoli and yams.
Onion, butternut squash, zucchini and cauliflower.
2 cups broccoli florets
3 small eggplant, sliced
2 cups Brussels sprouts, cut in half
3 cups of mushrooms, any kind, sliced
2 tablespoons olive oil
1 teaspoon turmeric
1 teaspoon sweet paprika
1 teaspoon chili pepper flakes
1 teaspoon garlic powder
1 package tofu (19 oz/539 g), firm, sliced into 1/4 of an inch
old bay seasoning
1 cup Jasmine rice (or your favorite kind of rice)
2 cups water
1/2 teaspoon salt
Optional: Tahini and Hot Sauce as dressing
Roasting the Vegetables
Turn oven into 375 F.
Take a baking sheet and line with parchment paper.
Lay the vegetables nicely in one layer, drizzle with olive oil, then sprinkle with turmeric, sweet paprika, chili flakes, garlic powder, and salt & pepper.
Bake until tender - about 20 minutes.
Baking the Tofu
Take another baking sheet and line it with parchment paper.
Lay the tofu in one layer and sprinkle both sides with old bay seasoning, then drizzle some olive oil.
Bake in the oven for about 20 minutes until golden brown.
Making the Rice
In a small pot add rice, water and salt.
Bring to a boil, then lowers to simmer and cook until all the water has soaked into the rice (about 20 minutes).
Take a large bowl, add the rice first to the bottom of the bowl, then arrange all the vegetables around it in order.
You can serve it like that or you can drizzle some Tahini sauce and Hot sauce on top. I love Red Hot sauce because it's cayenne pepper base, not too spicy and it adds a really nice kick to almost every dish.