Rice bowls are the best. Simple, last minute cooking. Put a pot of brown rice on and while it cooks assemble/cook your other ingredients. Put some cooked rice at the bottom of the bowl and top with an assortment of raw and cooked veggies, and a protein. Make a small salad with dressing and toss it in the bowl. Bake some zucchini, asparagus, tomatoes, bell peppers…whatever you have on hand, and toss them in the bowl. Beans would work for the protein, but today I baked some crispy tofu along with the veggies. Drizzle the assembled bowl some Braggs and hot sauce and/or an oil and sugar-free dressing of your choice.
Baked Crispy Tofu
¼ cup apple cider vinegar
¼ cup Braggs liquid aminos (a gluten free soy sauce – in the health food section)
¼ cup water
1 tablespoon oil
1 brick of tofu, ¼ inch slices
In a shallow dish (8 inch square cake pan works great), combine all liquid ingredients then lay in the tofu. Marinate at least 20 minutes (you can refrigerate as is for up to 5 days), and flip tofu once so both sides get a chance to suck up the juice.
¾ cup nutritional yeast
2 teaspoons garlic powder
½ teaspoon Italian seasoning
½ cup gluten-free panko (optional)
dash of salt and pepper
Preheat oven to 425 degrees. Combine all ingredients. Toss marinated tofu (1 or 2 at a time) into crumb mixture. Place coated tofu pieces on a parchment lined baking sheet. Put whatever veggies you want on the sheet at the same time. Cook for 20-25 minutes until golden brown.
Recipe inspired by “refresh,” by Ruth Tal