soy & Sriracha tofu bowl

Ingredients:

• 8 oz Tofu

• 1 1/2 tablespoons (plus more to taste) Sriracha Sauce

• 2 1/2 tablespoons Soy Sauce (you can sub for Coconut Aminos or Tamari)

• 2 tablespoons agave (you can sub honey, but it’s a little harder to whisk together)

• 1/2 cup Jasmine Rice

• 1 bunch of Broccolini

• 2 cups Halved Brussel Sprouts

• 1 cup shredded Carrots

• 5 tablespoons chopped Roasted Red Peppers

• 1 whole Scallion

• 1 tsp Sesame Seeds

Directions:

1. Preheat oven to 400 degrees.

Cook Rice:

1. Bring Jasmine Rice, water and a sprinkle of salt to a boil in a small pot. Stir. Reduce heat to a medium-low and cover pot with lid. Simmer for 15-18 minutes, or until rice is tender and the water is absorbed.

Prep:

1. Open and drain tofu. Halve the tofu vertically. Lay halves flat and cut into cubes. If your tofu is watery make sure you use a paper towel to remove the water.

2. Cut off ends of Brussels sprouts. Cut in half and remove any dirty leaves. Throw into a bowl. Season with Olive Oil, and Salt. Toss to coat. Spread out on a parchment paper lined cookie sheet. Set bowl aside.

3. Put Brussels Sprouts in the oven. Set a 20 minute timer to check them. Do not shake or flip halfway through. If they are not done/ crispy enough, leave them in for another 10 minutes.

4. Cut off the ends of the broccolini. Chop into bite size pieces. Throw into the same bowl you used for the Brussels Sprouts. Season with Olive Oil, and Salt. Toss to coat. Spread Broccolini out on a parchment paper lined cookie sheet. Set aside. *the Broccolini will take less time to cook than

5. Thinly slice the scallion, discard the root end.

6. Cut your carrot into shredded pieces. You can shave them with a peeler if that is easier.

7. Chop up your roasted red peppers.

8. Make Soy & Sriracha Sauce:

9. Place Soy, Sriracha and Agave in a medium bowl. Whisk to combine. If you don’t want it as spicy, use less sriracha.

10. Put Broccolini in the oven and start a 15 minute timer.

Cook Tofu and Sauce:

1. Heat 1 tablespoon of olive oil in a large nonstick pan over medium heat. Add Tofu to hot pan. Sear 5-6 minutes or until evenly browned on all sides. Stirring occasionally.

Stir Fry Carrots:

1. Heat about 1 1 1/2 tablespoons of olive oil in a medium sauce pan over medium-high heat. Add Carrots, and Roasted Red peppers to the pan. Add a splash of soy sauce and cook veggies for 3-5 minutes. Stirring occasionally.

Plate:

1. Scoop some rice into a bowl. Top with Roasted Veggies, Tofu, Sauteed Peppers and Carrots. Sprinkle sesame seeds ands sliced scallions on top. Enjoy!

*Tip: If you want your roasted veggies to have more flavor, lightly sprinkle sesame oil on top.

*Tip: Any vegetables will be delicious- if you have bell pepper, you could do that instead of the roasted peppers. You could add snow peas, or water chestnuts! The options are endless!