Tofu with Rice, Vegetables and Broccoli

Ingredients

• Tofu240 g
• Rice1/2 cup (100 g)
• Broccoli1 cup (90 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Olive Oil2 teaspoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Peel the carrot and chop with the bell pepper. Next, cut the broccoli into small florets.

2. 2

   Step 2

   Heat a pot over high heat. Once heated, pour half the oil, spread and add the bell pepper with the rice.

3. 3

   Step 3

   Mix well and add the carrot, peas, salt and pepper to taste. Cover with water (two times the rice amount).

4. 4

   Step 4

   Increase the heat to high and, once boiling, cover, reduce the heat to minimum and cook for 17-20 minutes.

5. 5

   Step 5

   Then place the broccoli in a pot with boiling water and let boil for 3 minutes. Remove, drain and set aside.

6. 6

   Step 6

   Then heat a pan over high heat. In the meantime, slice the tofu.

7. 7

   Step 7

   Once heated, pour the remaining oil, spread and add the tofu. Cook each side for 2-4 minutes.

8. 8

   Step 8

   Serve the tofu with the rice, veggies and broccoli. If you want, you can add lemon juice to the broccoli.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu with Rice, Vegetables and Broccoli can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.