Crispy Tofu Bowl with Broccoli and Coconut Rice

This is such an easy weeknight dinner! We love a bowl, especially a vegetarian one, after an indulgent weekend.

Coconut Rice (this is my dad’s famous recipe)
serves 2-4

1 cup jasmine rice
2 cups water
1 tsp pink himalayan sea salt
2 tbsp coconut oil

  • Add to pot, bring to boil, cover and lower heat to cook for 20 mins. Add fresh mint if you have it when it’s done!

Crispy Tofu
Serves 2-4

2 extra firm tofu blocks
2 tbsp avocado oil
3/4 cup arrowroot powder

  • Cut the tofu into 1/2 inch thick slices and pat dry with paper towels

  • Add the avocado oil to one plate and the arrowroot powder to another plate

  • Dip the tofu slices in the avocado oil and then arrowroot powder

  • Cook on a parchment lined baking sheet at 425 for 25-35 minutes

Roasted Broccolli
Serves 4 as a side

4 heads of broccoli, cut into small florets
Avocado oil spray
Salt & pepper

  • Add broccoli to baking sheet

  • Spray with avocado oil spray and sprinkle with salt and pepper to taste

  • Roast for 15-20 mins at 425

ADD THE BOWL INGREDIENTS TOGETHER AND TOP WITH SESAME SEEDS, CILANTRO AND A DASH OF TAMARI

recipesSophie CollinsComment