Vegetarian
Weeknight Lemon Herb Tofu Rice Bowls, Finished with Garlic Breadcrumbs
Designed around familiar ingredients and a clear sequence, this recipe layers crisp tofu, crunchy vegetables, and brown rice into a make-ahead-friendly bowl. Bright citrus and garden herbs, finished with Garlic Breadcrumbs.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 3 cups cooked brown rice
- 2 cups shredded red cabbage
- 2 carrots, shredded
- 1 cucumber, thinly sliced
- 1 tbsp cornstarch
- 2 tbsp avocado oil
- 1/2 tsp kosher salt
- 1 lemon, zested and juiced
- 2 tsp dried oregano
- 2 tbsp chopped parsley
- 1/2 cup whole-grain breadcrumbs
- 1 garlic clove, finely grated
Make it happen
Directions
- 1
Pat the tofu dry, toss with cornstarch and salt, and shake off any excess.
- 2
Heat avocado oil in a nonstick skillet over medium-high. Cook tofu for 10–12 minutes, turning until crisp.
- 3
Whisk 1 lemon, zested and juiced and 2 tsp dried oregano with 2 tablespoons warm water to make a pourable sauce.
- 4
Divide rice, cabbage, carrot, cucumber, and tofu among bowls. Spoon over the sauce and add lemon juice and parsley.
- 5
Toast the breadcrumbs and garlic in a dry skillet until golden, then sprinkle over each serving.
Estimated per serving
Nutrition at a glance
Recipe makes 3 servings. Values are planning estimates, not medical advice.