Tofu tahini veggie bowl is packed with plant protein

Ingredients:

• 1 cup dry brown rice, cooked
• 1 container extra-firm tofu
• 2 ½ tablespoons olive oil
• ½ tablespoon low-sodium soy sauce or tamari
• 1 ¼ teaspoon garlic powder
• 2 cups broccoli, chopped
• 1 bell pepper, chopped
• ½ white onion, chopped
• 1 teaspoon fresh ginger, minced

• Tahini sauce:
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium soy sauce or tamari
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon sesame seeds
  • 1 tablespoon water

Instructions:

1. Drain and press tofu.**
2. Preheat oven to 450 degrees Fahrenheit.
3. Cube tofu and toss with 2 ½ tablespoons olive oil, ½ tablespoon soy sauce and ¼ teaspoon garlic powder. 
4. Spread on baking sheet and bake for about 25 minutes or until tofu is crispy. 
5. While tofu is baking, toss chopped vegetables with 1 ½ tablespoon olive oil, 1 teaspoon ginger, and 1 teaspoon garlic powder. Sauté in skillet until tender. 
6. In a small bowl, combine tahini sauce ingredients and mix until blended and creamy. 
7. Once tofu is baked, combine about ¼ cup of each cooked ingredient, drizzle with sauce and enjoy!

**  To press tofu, slice horizontally across the tofu square to make flatter squares. Slice into three or four smaller squares. Layer on a plate with paper towels in between each layer, and place something heavy on top. Let tofu sit for about 20 minutes to drain the water.