Beach Bomb Rice Bowl
From jo_jo_ba 15 years ago
- 12 minutes to make
- Serves 4
Grilled veggies and marinated tofu paired up with fragrant, healthy brown rice makes this a bowl perfect for anybody's beachy ambitions... any time of year! Perfect hot from the grill or room temperature.
Ingredients
- 350g low-fat firm or extra firm tofu, drained and cubed into 16 pieces shopping list
- 1/4 cup seasoned rice wine vinegar shopping list
- 3 tbsp tamari shopping list
- 1/2 tsp Siracha hot sauce shopping list
- 2 tbsp water shopping list
- 1 medium-large eggplant, unpeeled, cut crosswise into 8 slices shopping list
- 1 sweet potato, unpeeled, cut crosswise into 8 slices shopping list
- 1 large red pepper, cut into 8 strips shopping list
- 4 cups hot, cooked brown basmati rice shopping list
- 3 tbsp tamari shopping list
- 1 tbsp Italian herb blend shopping list
- 8 dry-pack sundried tomatoes, soaked in boiling water, drained and halved shopping list
- 1 lemon, cut in wedges shopping list
How to make it
- Place tofu cubes in a shallow dish.
- Combine vinegar, tamari, Siracha and water, pour over tofu cubes.
- Cover, refrigerate and marinate for 1-2 hours.
- Preheat grill or broiler, lightly misting with non-stick cooking spray.
- Drain tofu and discard marinade.
- Grill tofu, eggplant, sweet potato and red pepper 7 - 10 minutes, turning over after 5.
- Divide rice between 4 bowls, drizzle with tamari and sprinkle with herbs.
- Top each bowl with 4 cubes of tofu, 2 slices each eggplant, sweet potato, and red pepper, and 4 sundried tomato halves.
- Garnish with lemon wedges and serve.
People Who Like This Dish 2
- eclaires Chicago, IL
- jo_jo_ba Oshawa, CA
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