This recipe came about because I needed to clean out my fridge for a grocery restock. Sometimes the best meals come from a hodgepodge of ingredients! I feel like I conquered my day simply by creating this delicious bowl. Best part is – you can totally customize it to what’s in YOUR fridge. Sub bok choy for broccoli. Add some bell peppers. Don’t feel like tofu? Try chickpeas.
- 1 cup cooked brown rice
- 1 block extra firm tofu
- 2 tbsp. avocado or olive oil
- 1 tbsp. cornstarch
- 2 portobello mushrooms, cleaned and thinly sliced (remove gills if desired)
- 8 heads baby bok choy, halved
- 1/2 zucchini, cubed
- 1/4 – 1/2 cup Teriyaki sauce
- Sesame oil, salt & pepper
- Cashews & sesame seeds for garnish
- Preheat oven to 375*F.
- Slice tofu into 1/2 inch blocks. From there you can cube, or slice diagonally twice to form triangles. Toss first in avocado oil, and then cornstarch. Add a pinch of salt & pepper, if desired.
- On a lined or greased sheet pan, place tofu on one end and bake for 10 minutes. Meanwhile, prep your veggies.
- Pull your sheet pan out of the oven after 10 minutes. Flip tofu so all sides get crispy. Add prepped veggies to the pan, toss with sesame oil (about 1 tablespoon) and a dash of salt & pepper. Drizzle teriyaki sauce over everything. I did about 1/4 cup, but if you prefer it more saucy, listen to your heart.
- Return tray to oven for another 10-15 minutes, until veggies are tender and tofu is crisp.
- Divide rice and tray contents between 2 bowls. They will be large sized! Garnish with cashews, sesame seeds, and a little extra teriyaki.
Produce from your fridge + protein from your freezer + pantry staples = no fuss. And by roasting on a sheet pan, it practically cooks itself.
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