Grilled Tofu Veggie Rice Bowl Recipe

About this recipe

A wholesome and balanced bowl featuring grilled tofu, vibrant vegetables, and fluffy, seasoned rice. Perfect for a satisfying and protein-packed lunch.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Mori-Nu Silken Firm Tofu
• 500 g Planet Organic Courgettes 500G
• - Biona Organic Whole Cherry Tomatoes
• - PLJ Lemon Juice Original Sharp 500ml
• - Gallo Ready In 2Mins
• 1 piece Yellow Bell Pepper
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 100 G Natco Paprika Powder
• - Mccormick Cumin Powder

Instructions

1. 1. Press the tofu for 10 minutes to remove excess water, then cut it into bite-sized cubes.
2. 2. In a small bowl, mix olive oil, tamari, lemon juice, paprika, cumin powder, salt, and black pepper.
3. 3. Marinate the tofu cubes in the prepared mixture for 15 minutes, ensuring they are evenly coated.
4. 4. While the tofu marinates, chop the red bell pepper, zucchini, and cherry tomatoes into bite-sized pieces.
5. 5. Heat a grill pan over medium heat and lightly grease it with olive oil.
6. 6. Grill the marinated tofu cubes for 2-3 minutes on each side until golden and slightly crispy.
7. 7. In the same pan, grill the vegetables for 4-5 minutes until tender but still crisp.
8. 8. Warm the cooked basmati rice and season it lightly with salt and a pinch of cumin powder.
9. 9. Assemble the bowl by placing the rice as the base, then layering the grilled tofu and vegetables on top.
10. 10. Garnish with freshly chopped parsley and serve immediately.