This tofu rice bowl recipe is a satisfying warm meal to have over the winter months and perfect for vegans who worry about getting protein in their diet. You can also vary it by using your favourite vegetables and also add in some avocado.
200 grams tofu, cut into cubes
300 grams tender stem broccoli
300 grams chestnut mushrooms, sliced
1 red pepper, diced
6 tbsp cooked brown rice
½ tsp finely chopped ginger and garlic
1 tsp tamari or soy sauce
Chili sauce (optional)
Marinade for tofu:
Juice from ½ lemon
½ tsp curry powder
Sea salt to taste
Marinade the tofu for at least 2 hours to let the flavours absorb into the tofu.
In a pan heat 1 tsp olive oil, then lightly sauté the chopped ginger and garlic for about a minute. Next add in the broccoli and 2 tbsp water and cover with lid and let it cook for 3 minutes. Then, mix in tamari (or soy sauce) and chili sauce to taste. Cover with lid and let it cook for another minute. Put the cooked broccoli in a plate and save the sauce to use later.
Next in the pan, heat ½ tsp olive oil and sauté the mushrooms until the water has dried and season with sea salt and black pepper. Once cooked put aside in the plate.
Then, in the pan heat ½ tsp olive oil, add in the diced red pepper and cover with a lid and cook on low heat for 2 minutes. Season with sea salt and black pepper and mix. Once cooked put aside in the plate.
Lastly, heat ½ tsp olive oil in the pan and add in the marinated tofu and cover with lid and cook for about 3 minutes. Then remove lid, and let it cook until browned.
Make your Buddha Bowls.
In two bowls add in the brown rice, broccoli, mushrooms, red pepper and tofu. Pour the sauce (leftover from broccoli) over the rice. Serves two.