What you'll be getting:

Tofu with Seasonal Veggies and Rice

Per Serving

100 g tofu (tossed in lemon juice, salt, pepper, nutritional yeast)

130 g veggies (eggplant, onions, squash, peppers, beans) 

1/4 c jasmine rice 

2 T seasoning sauce (lemon and lime juice, nutritional yeast, white balsamic vinegar, salt, pepper, whole grain mustard, avocado oil) 

Equipment needed: Large sautee pan, pot of water for the rice. 

Start boiling your water for the rice, it does not have to be measured as you will be cooking it like pasta. Once the water has come to a boil, add the rice. Set a timer for 12 minutes. Then start heating up your pan. When hot, add the tofu. 

Sautee the veggies for the remaining time on your timer. 

Drizzle the seasoning sauce over the veggies and then place them on top of the rice. 

Flip the tofu over occasionally, once it starts to take on some color (after a couple of minutes) add the veggies. 

When your timer goes off, drain your rice. Let it sit in the colander for a minute to make sure all excess liquid is gone. Then plate. 

From start to finish this dinner takes less than 15 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630