Tofu Vegetable Rice Bowl with Lemon (Low Sodium)
Crisp tofu with broccoli, carrots, and spinach over rice, dressed with lemon and olive oil instead of soy sauce for a low-sodium lunch.
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Ingredients
For 2 servings
- firm, pressed and cubed
- dry
- florets
- 120 gCarrot(more recipes)sliced
- juice only
- minced
- grated
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.
Nutrition Facts
Per 2 servings
Dietary Information
Good For
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10 items for 2 servings
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Tofu Vegetable Rice Bowl with Lemon (Low Sodium)
Crisp tofu with broccoli, carrots, and spinach over rice, dressed with lemon and olive oil instead of soy sauce for a low-sodium lunch.
Ingredients
- •220 g Tofu (Firm) (firm, pressed and cubed)
- •120 g Brown Rice (dry)
- •180 g Broccoli (florets)
- •120 g Carrot (sliced)
- •60 g Spinach
- •16 g Extra Virgin Olive Oil
- •20 g Lemon (juice only)
- •6 g Garlic (minced)
- •6 g Fresh Ginger (grated)
- •0.5 g Black Pepper (Ground)
Instructions
- 1Cook brown rice according to package directions, about 25 minutes.
- 2In a skillet over medium-high heat, warm half the olive oil. Cook tofu 5-6 minutes until golden on most sides. Remove an...
- 3Add remaining olive oil, broccoli, and carrots. Cook 5-6 minutes until tender-crisp.
- 4Stir in garlic and ginger for 30 seconds, then add spinach to wilt for 1 minute.
- 5Return tofu, add lemon juice and black pepper, and toss 1 minute. Serve over rice.
Nutrition per Serving
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