Quick Teriyaki Tofu, Brown Rice & Veggies

1 bag of success boil in bag brown rice, yields 2 cups
1/4 block firm tofu drained
5-6 chopped fresh Brussel sprouts
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
2 cup chopped fresh kale
1/2 cup Cremini mushrooms, sliced
1 shallot, thinly sliced
2 small garlic cloves, chopped fine
2 tbsp. Soy Vey Teriyaki Sauce
1 tsp. sesame oil
1 tbsp. extra virgin olive oil
1 tbsp. garlic powder
1 tbsp. onion powder
1/4 cup toasted slivered almonds
1/4 cup chopped fresh scallion
salt & fresh ground pepper to taste


E. Bourne
Fort Worth, TX

Cook rice to package directions. (10 minutes) I put a veggie bouillon cube in the water to flavor the rice but you can omit if you are watching your sodium.

Drain tofu of excess water.

Chop veggies while rice is cooking.

Put tofu in bowl and cover with 1 tbsp. soy vey and let marinate.

Chop all veggies and add to pan over medium high heat with sesame and olive oil. Add onion powder and garlic powder.

Sauté for 3-5 minutes.

Add marinated tofu and remaining tbsp. of Soy Vey. Tofu will break down while stirring and cooking the veggies. Add slivered almonds.

Sauté until the veggies are cooked to your liking. For my taste, another 5 minutes or so... I like mine crisp tender. Salt & pepper to taste.

Serve over rice. Top with a sprinkle of chopped fresh scallions

This makes a very filling and generously portioned meal for 2 and could easily be 4 smaller servings. Enjoy!

Serving Size: Makes 2 VERY generous servings