Broccoli & Tofu Bowl

Broccoli & Tofu Bowl

 Why not try this invigorating Broccoli and Tofu Bowl with a zesty twist! Perfect for anyone looking to rejuvenate their diet with easy-to-follow, healthful recipes. For more health bites, don’t forget to sign up for my weekly midlife health bites link below.

 Ingredients:

         •       120g (1/2 cup) brown rice, rinsed

        •       80g (3 tbsp) almond butter

        •       2.5ml (1/2 tsp) ginger, freshly minced

        •       30ml (2 tbsp) tamari

        •       15ml (1 tbsp) sriracha sauce

        •       15ml (1 tbsp) rice vinegar

        •       22ml (1 1/2 tbsp) sesame oil, divided

        •       700g (3 cups) broccoli, cut into florets

        •       225g (8 oz) extra firm tofu, pressed and cubed

        •       30g (2 tbsp) cashew nuts, roughly chopped

 Instructions:

• Preheat your oven to 220ºC (425ºF) and prepare a baking sheet with parchment paper.

• Cook the brown rice as per the package instructions.

•  In a mixing bowl, combine the almond butter, minced ginger, tamari, sriracha, rice vinegar, and a third of the sesame oil, whisking well.

• Spread the broccoli florets and tofu cubes onto the lined baking sheet. Drizzle with the remaining sesame oil and toss gently to coat evenly.

• Arrange everything in a single layer and bake in the oven for 15 to 20 minutes, turning the baking sheet halfway through, until the tofu is golden and the broccoli is crisp.

•  Sprinkle the cashew nuts over the baked tofu and broccoli in the last 5 minutes of cooking for added crunch.

•  Divide the cooked rice among bowls, top with the crispy tofu and broccoli, and drizzle with the almond butter sauce.

•  Serve immediately, garnished with sliced green onions if desired. Enjoy!

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