Sticky Teriyaki Tofu Rice Bowls
Ingredients
- 2 (14-oz) pkg extra-firm tofu, drained
- 1 (12-oz) pkg broccoli florets
- 2 shallots, sliced
- 3 Tbsp sesame oil, divided
- ¼ cup cornstarch (or use arrowroot)
- ½ cup vegan low-sodium teriyaki sauce
- 3 (8.8-oz) pouches microwavable brown rice
- 2 avocados, sliced
Instructions
- Preheat oven to 450°F. Place tofu on several layers of paper towels. Cover with more paper towels, and gently press out moisture. Let stand 15 minutes. Cut into cubes.
- Meanwhile, cook broccoli and shallots in 1 Tbsp hot oil in a large ovenproof or cast-iron skillet over medium-high heat 5 to 7 minutes or until crisp-tender. Transfer to a medium-size bowl.
- Toss tofu with cornstarch. Cook tofu in 2 Tbsp hot oil in same skillet over medium-high heat until beginning to brown, about 5 minutes.
- Transfer skillet to oven. Bake tofu 10 to 15 minutes or until browned. Toss tofu in teriyaki sauce.
- Meanwhile, heat rice according to package directions. Divide among 6 plates; top with tofu, broccoli mixture, and avocado.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
531
|
531
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 23 | 23 |
| Carb (g) | 58 | 58 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 467 | 467 |
Plant Based Meal Plan
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