Vegan Pumpkin Rice with Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3/4 c dry brown rice9.5 ounces extra firm tofu1 12 ounce package frozen squash1 tbsp soy sauce2-3 tbsp sugar free maple syrup
Cook the rice per package instructions. Coat a pan with cooking spray, cut the tofu into one inch cubes, spray lightly with cooking spray, and bake at 400 degrees for 35 minutes or until golden. Cook the squash, either on the stove or the microwave. Mix the soy sauce and maple syrup into the cooked squash. Add the cooked rice to the squash and mix thoroughly, then add the baked tofu. Serve hot or cold.
Serving Size: Makes 3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user ALYSSAGB.
Serving Size: Makes 3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user ALYSSAGB.
Nutritional Info Amount Per Serving
- Calories: 261.5
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 342.9 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 5.7 g
- Protein: 11.1 g
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