I am always looking to create meals that are easy to prep ahead of time and throw together last minute. Since I teach late two nights a week, my dear husband is usually responsible for putting dinner together. I try to make things as easy as possible. This recipe hit the nail on the head. I was able to press the tofu, roast the vegetables, microwave the rice, and make the sauce in advance. All my husband needed to do was bake the tofu and assemble the bowls.
Another perk of this recipe is that is reheats nicely. We had the remaining 2 servings as leftovers the next night. You could also substitute the tofu for chicken if that is more your thing.
- 2 cups cooked brown rice
- 1 cups carrots, peeled & diced
- 2 cups broccoli florets
- 2 teaspoons olive oil, divided
- Salt & pepper, to taste
- 16 ounces extra firm tofu, pressed and drained
- ½ cup peanuts
- 1-2 tablespoons oil
- ¼ cup low sodium soy sauce
- ¼ cup 100% pure maple syrup
- 1 teaspoon chili powder
- ¼ cup peanut butter
1 Preheat the oven to 400°F.
2 Whisk together the ingredients for the sauce in a shallow bowl. Split the sauce evenly into two bowls. Set both bowls aside.
3 Cube the tofu and marinate it in one of the bowls containing the sauce for 20 minutes.
4 Meanwhile, toss the broccoli and carrots in 1 tsp. olive oil and season with salt and pepper. Roast these vegetables in the 400°F oven for 15-20 minutes.
5 Place the marinated tofu in a single layer on a non-stick baking sheet and bake for 25 minutes.
6 To assemble, divide the brown rice among 4 bowls, top each bowl equally with carrots, broccoli, peanuts, and tofu. Drizzle with remaining peanut sauce.