Ginger Tofu, Cabbage & Broccoli Rice Bowls

Vegan • whole foods • ~7 servings

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Step 1

Rinse 2 cups of brown rice, add to the rice cooker with water per cooker's instructions

Step 2

Pat tofu dry, optionally press for 10-15 mins

Step 3

Cut into 1" cubes

Step 4

In a big bowl, whisk together: - 3 TBSP soy/tamari - 2 TBSP vinegar - 1 TBSP maple/agave - 1 TBSP toasted sesame oil - 1-2 TBSP grated ginger - 1 tsp garlic powder - Black pepper (a few grinds) Toss tofu in marinade and let sit 10-15 mins (prep veggies while it marinates)

Step 5

Put tofu in the air fryer basket in a fairly even layer and cook at 380°F for 12-15 mins, shaking halfway, until edges are browned and a little crisp. If you don't have room for all of it at once, cook it in 2 batches. No air fryer? Bake at 400°F on parchment for 20-25 mins.

Step 6

Slice cabbage, cut carrots, and broccoli

Step 7

In a large pan or pot, heat 2 TBSP of oil over medium heat

Step 8

Add carrots and broccoli first with a pinch of salt; saute for 5-7 minutes until it starts to soften

Step 9

Add cabbage (and a splash of water if pan is dry), plus another pinch of salt and pepper

Step 10

Cook, stirring until cabbage is tender-wilted and broccoli is tender but not mush - about 8-10 more minutes

Step 11

Taste and adjust salt/pepper. You can splash a spoonful of leftover tofu marinade for extra flavor if you want.