Easy Tofu Vegetable Bowl with Jasmine Rice

Cook jasmine rice first as it takes the longest. Follow the instructions on the packaging.

Peel and grate carrot and slice cucumber. In a small bowl combine 2 tablespoons of white wine vinegar, 1/2 teaspoon of sugar and a pinch of salt and pepper. Toss the carrots and sliced cucumber with the dressing. Set aside.

Add a tablespoon of olive oil to a large skillet. Cook the broccoli florets for a few minutes then add in 1-2 tablespoons of teriyaki glaze and 1/2 cup water. Continue cooking until the broccoli softens, and all of the water has absorbed. Set aside.

Remove tofu from its packaging. With paper towels dry the tofu. This is important because it needs to be as dry as possible to get the best sear. Rough chop or crumble tofu, then season with salt and pepper. Add a tablespoon of olive oil to a skillet. Heat on medium high. Once the skillet is hot add the tofu. Sauté for 7-10 minutes. Lower heat and add in teriyaki glaze. Stir fry until tofu is dark in color and firm. Once cooked set aside.

Assemble tofu vegetable rice bowls. Add a generous spoonful of rice. Then add the carrot cucumber salad next to the rice, a spoonful of sauteed broccoli and slices of avocado. Lastly add a large spoonful of sauteed teriyaki tofu on top of the rice. Serve and enjoy!