Vegetarian
Roasted Chickpeas-Topped Tuscan Garlic Tofu Rice Bowls — One-Prep
Familiar groceries become a one-prep meal with tuscan garlic flavor and Roasted Chickpeas. The result layers crisp tofu, crunchy vegetables, and brown rice into a make-ahead-friendly bowl with extra plant protein and texture.
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
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1/2 cup crushed tomatoes
- 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 3 garlic cloves, minced and 1 tsp dried rosemary 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 fresh basil and a drizzle of olive oil.
- 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.