Tofu Rice Bowl

 

Even though it's been a while since I posted a bowl recipe, my love of bowls continues! A whole meal in a bowl - what can be better than that? Bowls can be something quick to put together for lunch or can be more elaborately made for dinner. Either way, I'm still smitten with them. This one's the easy version, which we gobbled up for lunch!

Ingredients: 

2 cups quinoa/rice mixture (I used Seeds of Change)

1 cup edamame succotash

1 cup baby spinach leaves

8 grape tomatoes

1/2 avocado, diced

1 Tbs salad dressing

1 tsp olive oil

1/2 cup mushrooms

1/4 cup chopped onion

1 clove garlic, minced

1 cup Mediterranean style Hodo tofu

2 lime quarters

Directions: 

Cook the rice as directed. Mix the salad together while the rice cooks by mixing the spinach, tomatoes, and avocado together with the dressing in a small bowl. Heat the olive oil in a skillet over medium heat. Add the mushrooms, onion, and garlic and let cook for about 2 minutes, until the onion begins to turn translucent. Add the tofu and cook until just heated through. Divide the ingredients between two bowls, adding some of the rice, succotash, spinach salad, and tofu to the bowls, along with a lime quarter on the side. Serve. 

Serves 2

Stealthy Cooking Tip: Lately, I've been adding layers of both something crunchy and something for visual punch on many of my meals. I think this would be good topped with either pumpkin seeds or pistachios for some crunch. In addition, some sriracha mayonnaise (mix 1/2 tsp to 1 tsp sriracha with 1/2 cup may) can be drizzled on top to add visual appeal.