Steamed Veggies & Tofu with Brown Rice
Try this Steamed Veggies & Tofu with Brown Rice recipe.
Try this Steamed Veggies & Tofu with Brown Rice recipe.
- 1/2 c tahini
- 1.5 c medium grain brown rice
- 3.5 c water plus more for steaming
- 1/4 tsp sea salt (nut. info uses regular salt)
- 1/4 c sesame oil (or canola)
- 6 t bragg's liquid aminos (or tamari or soy sauce-i us but used tamari for this nutritional info, sodium would be less with bragg's)
- 2 large carrots cut into 1/4 in. slices
- 1/4 head cauliflower cut into bite sizes (about 2 cups)
- 1/4 head red cabbage (about 6 ounces cut into 1/2 in.
- 1/4 bunch kale cut into 1/2 in. strips
- 1 broccoli crown cut bite sized about 2.5 c
- 8 oz firm or extra firm tofu cubed or sliced then into triangles
- 1/4 c raw pine nuts (i didn't use these so they aren't i but you can for the top, just add it in seperately)
- Carbohydrate 33.2190000214956 g
- Cholesterol 0 mg
- Fat 64.6590000545353 g
- Fiber 14.8350002383159 g
- Protein 23.3106000172452 g
- Saturated Fat 9.05685000763757 g
- Serving Size 1 1 recipe (494g)
- Sodium 182.100000116658 mg
- Sugar 18.3839997831796 g
- Trans Fat 2.8821000023991 g
- Calories 751 calories
Step-by-step
- Combine rice, 3 cups water and salt. Bring to a boil, reduce heat to simmer, cover and cook until water is absorbed and rice is tender, about 45 minutes.
- Remove from heat and let rice stand, covered, at least 10 minutes.
- In a small bowl, whisk together the tahini, sesame oil, 1/4 C of Bragg's or tamari and 1/2 cup water. Set aside.
- Using a pot fitted with a steamer insert (or a large stock pot with a metal colander inside), bring 1 inch of water and a little more tamari or Bragg's to a boil.
- Arrange the carrots and cauliflower in the insert and steam for 3 minutes.
- Then add the cabbage, kale, broccoli and the tofu. Steam for 3 more minutes until the veggies are tender and the tofu is heated through. Adjust steaming time as needed.
- To serve, place rice on plates or a large platter, top with the veggie mixture, and tahini sauce mix on top.
- Optionally, top with pine nuts and/or add more Tamari and tahini sauce.
A Weeknight Vegan Delight: Steamed Veggies & Tofu with Brown Rice
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work deadlines, school pick-ups, and the endless to-do list, the last thing I want is to spend hours in the kitchen. That's why I'm constantly on the lookout for quick, easy, and nutritious recipes that the whole family will enjoy. This Steamed Veggies & Tofu with Brown Rice recipe has become a weeknight staple in our house. It's packed with flavor, incredibly versatile, and requires minimal cleanup – a huge plus in my book!
The beauty of this dish lies in its simplicity. The vibrant medley of steamed vegetables – carrots, cauliflower, red cabbage, kale, and broccoli – offers a delightful textural contrast and a burst of fresh flavors. The firm tofu adds a hearty protein punch, satisfying even the pickiest eaters (though, as the original recipe notes, there might be one or two holdouts who still crave their meat!). The nutty brown rice provides a wholesome base, and the creamy tahini dressing ties everything together beautifully. It's a winning combination of healthy ingredients that create a truly satisfying and flavourful meal.
I love how adaptable this recipe is. Feel free to substitute your favorite vegetables based on what's in season or what you have on hand. Asparagus, green beans, or zucchini would all be delicious additions. You can also play around with the dressing. A drizzle of sriracha or a squeeze of lime juice would add a nice kick. If you're not a fan of tahini, a simple soy sauce-based dressing would work just as well. The possibilities are endless!
One of the most significant advantages of this recipe is its ease of preparation. While the rice is simmering (and honestly, you can use a rice cooker to make this even faster!), the vegetables steam quickly. The entire cooking process takes less than an hour, making it perfect for a busy weeknight. And the cleanup is a breeze – just a few pots and pans to wash.
Beyond its convenience, this dish is incredibly nutritious. Brown rice is an excellent source of fiber and complex carbohydrates, providing sustained energy throughout the day. The vegetables are bursting with vitamins and minerals, offering a variety of essential nutrients. Tofu is a complete protein, meaning it contains all nine essential amino acids, making it a great option for vegetarians and vegans. This recipe provides a balanced meal that nourishes your body and satisfies your taste buds, all while keeping things simple and manageable for even the busiest schedules.
This recipe isn't just a quick weeknight meal; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It proves that even the busiest individuals can create wholesome and delicious meals without sacrificing time or convenience. This dish is a testament to that, a vibrant and satisfying creation that easily fits into even the most demanding of schedules. It’s a dish that I’m proud to serve my family, knowing that it’s both delicious and good for them. And that, my friends, is a recipe for success in my book!
So, next time you're looking for a quick, healthy, and delicious meal, give this Steamed Veggies & Tofu with Brown Rice recipe a try. I guarantee it will become a new family favorite, even if it means a few tears from a meat-loving child, but, hey, we can't win them all.
Ingredients Recap: (Note: This is just a reminder of the ingredients, please refer to the original recipe for exact measurements.)
- Brown Rice
- Tahini
- Sesame Oil (or Canola)
- Bragg's Liquid Aminos (or Tamari or Soy Sauce)
- Carrots
- Cauliflower
- Red Cabbage
- Kale
- Broccoli
- Firm or Extra-Firm Tofu
- Pine Nuts (optional)
Remember to adjust cooking times according to your stove and steamer, and most importantly, enjoy the delicious and nutritious results!
