Tofu Vegetable Rice Bowl with Lemon (Low Sodium)

Name: Tofu Vegetable Rice Bowl with Lemon (Low Sodium)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 bowl
Cuisine: Asian
Ingredients: 220 g Tofu (Firm); 120 g Brown Rice; 180 g Broccoli; 120 g Carrot; 60 g Spinach; 16 g Extra Virgin Olive Oil; 20 g Lemon; 6 g Garlic; 6 g Fresh Ginger; 0.5 g Black Pepper (Ground)

Crisp tofu with broccoli, carrots, and spinach over rice, dressed with lemon and olive oil instead of soy sauce for a low-sodium lunch.

Prep: 12 min

Cook: 18 min

430 kcal/serving

2 bowl

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

220 gTofu (Firm)(more recipes)
firm, pressed and cubed
120 gBrown Rice (more recipes)
dry
180 gBroccoli (more recipes)
florets
120 gCarrot (more recipes)
sliced
60 gSpinach (more recipes)
16 gExtra Virgin Olive Oil (more recipes)
20 gLemon (more recipes)
juice only
6 gGarlic (more recipes)
minced
6 gFresh Ginger (more recipes)
grated
0.5 gBlack Pepper (Ground)(more recipes)

Instructions

1
Cook brown rice according to package directions, about 25 minutes.
2
In a skillet over medium-high heat, warm half the olive oil. Cook tofu 5-6 minutes until golden on most sides. Remove and set aside.
3
Add remaining olive oil, broccoli, and carrots. Cook 5-6 minutes until tender-crisp.
4
Stir in garlic and ginger for 30 seconds, then add spinach to wilt for 1 minute.
5
Return tofu, add lemon juice and black pepper, and toss 1 minute. Serve over rice.