Vegetarian
Lemon Herb Tofu Rice Bowls for a Weeknight Meal with Roasted Chickpeas
Lemon Herb gives this dish its main character; Roasted Chickpeas adds extra plant protein and texture. The recipe layers crisp tofu, crunchy vegetables, and brown rice into a make-ahead-friendly bowl and is streamlined for the busiest part of the week.
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 can chickpeas, rinsed, drained, and patted dry
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
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Recipe makes 2 servings. Values are planning estimates, not medical advice.