INGREDIENTS broccoli & brown rice stir fry veggie bowls 1 Tablespoons grapeseed oil ½ block extra firm tofu 1 ½ cups broccoli florets, cut into small thin slices or roughly chopped 1/4 medium red onion, cut into thin slices 1/2 red bell pepper, cut into thin slices 1 ½ ounces snow peas, cut into thin slices Pinch kosher salt Pinch black pepper 2 cups cooked brown rice For garnish Splash of soy sauce | NUTRIENTS broccoli & brown rice stir fry veggie bowls Calories: 443 kcal Protein: 10.9 g Fat: 9.2 g Sugar: 5.6 g |
Heat a large sauté pan or large skillet over medium/high heat and add in grapeseed oil. When the oil is hot add the tofu and sauté for about 2 minutes or until the mushrooms are tender and slightly browned. Add in the broccoli, onion, peppers, and snow peas - stir to combine. Season with salt & pepper. Sauté on high for 3-4 minutes or until the vegetables are tender, but still firm. Serve stir-fry over 1 cup of brown rice per person and garnish with a splash of soy sauce.