Description
These Greek Tofu & Rice Bowls are packed with flavor and nutrition, featuring jasmine rice, fresh veggies, and crispy tofu. Perfect for a quick dinner or healthy meal, they’re easy to prepare and sure to satisfy!
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 made above
- 1 14 oz block extra-firm tofu
- ¼ cup cornstarch
- 2 tablespoons nutritional yeast
- ½ seasoning made above
- 2 tablespoons olive oil or other neutral oil
Instructions
- Preheat the oven to 400°F and prepare all the ingredients.
- Measure the jasmine rice into a large bowl, cover with water, and let soak for 10 minutes. Strain out the water afterward.
- While the rice soaks, finely dice the shallot, mince the garlic, and chop the parsley for the lemon rice pilaf. Dice the red peppers and slice the zucchinis into half moons. Set aside.
- Prepare the spice mix for the tofu and vegetables by mixing the salt, oregano, dried parsley, garlic powder, and ground black pepper in a small bowl.
Notes
Feel free to substitute different veggies based on your preference or what you have on hand.
For extra flavor, allow the tofu to marinate in the spice mix for a short time before cooking.
Make this dish ahead for meal prep; it stores well in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 770mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg