Roasted Tomato Balsamic Basil Tofu Bowls
Ingredients
- 16 oz cherry tomatoes
- 2 red bell peppers, sliced
- 2 cloves garlic, minced
- 1 tsp olive or avocado oil
- 14 oz extra firm tofu, pressed and cubed
- 10 oz baby spinach, steamed
- 1 C jasmine rice, cooked according to package (optional)
- fresh basil, chopped
Balsamic reduction
- 1/3 C balsamic vinegar
- 1/8 C liquid aminos or soy sauce
- 1 clove garlic, pressed
- 1/2 tsp black pepper
- 1/2 lemon, juiced
- 1 tsp maple syrup
- 1 tsp Dijon mustard
Preparation
Add tomatoes, red pepper, and garlic to a baking dish. Toss with olive oil and place in a 425-degree oven. Roast for 20-25 minutes.
Place tofu in a single layer in a lightly oiled cast iron skillet over medium-low heat. Let cook for 4-5 minutes until golden and no longer sticking, then flip and repeat.
Meanwhile, mix all ingredients for the balsamic reduction in a bowl. Once tofu is crispy, pour the sauce into the skillet, reduce heat to low, and simmer for 1-2 minutes to thicken.
Steam the baby spinach and cook the jasmine rice according to package instructions.
Place the steamed rice and spinach in bowls, top with tofu, sauce, and roasted vegetables, and garnish with fresh basil.
