E-Editions Solstice Green Solstice Green
Healthy Eating
Written by Administrator   


Tofu Bowl: 2 cups cooked brown rice/1 cups shredded carrots/2 cups spinach leaves/2 cups broccoli florets 2 teaspoons olive oil, divided/1 cup chickpeas (drained and rinsed)/sea salt/pepper/16 oz extra firm tofu, pressed and drained. Peanut sauce: 2 tablespoons toasted sesame oil/¼ cup soy sauce/¼ cup 100% pure maple syrup/2 teaspoons chili garlic sauce/¼ cup creamy or crunchy peanut butter. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl. Whisk together the ingredients for the sauce until creamy and smooth. Add ½ of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients. Toss the broccoli with 1 teaspoon olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender. Heat sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes. To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup spinach leaves, ¼th broccoli, ¼ cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.