Ingredients:

  • 1 lb (450g) extra-firm tofu, pressed and cubed
  • 2 cups (300g) broccoli florets, bite-sized
  • 2 medium (200g) carrots, sliced into 1/2 inch rounds
  • 1 large (150g) red bell pepper, chopped into 1-inch pieces
  • 1 medium (110g) red onion, cut into wedges
  • 2 tbsp (30ml) avocado oil
  • 1 tbsp (8g) cornstarch
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1 tsp (6g) kosher salt
  • 1 cup (190g) uncooked brown rice
  • 2 cups (480ml) vegetable broth
  • 1 tbsp (15ml) lime juice
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) freshly grated ginger
  • 1 clove (3g) garlic, minced

Instructions:

  1. Press the tofu: Wrap the tofu block in a clean towel and place a heavy skillet on top for 15 minutes to expel excess water.
  2. Prepare the tofu coating: Toss cubed tofu in a bowl with cornstarch, garlic powder, smoked paprika, and salt until evenly dusted.
  3. Start the grains: Cook the brown rice in vegetable broth according to package instructions.
  4. Initial Roast: Toss carrots and onions in oil and salt. Spread on a rimmed baking sheet and roast at 400°F (200°C) for 10 minutes.
  5. Final Roast: Add the tofu, broccoli, and red bell pepper to the pans, ensuring items are not overcrowded. Roast for another 20 minutes until tofu is crispy and vegetables are caramelized.
  6. Prepare Glaze: Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic.
  7. Assemble: Divide cooked brown rice into four bowls, top with roasted tofu and vegetables, stir in lime juice to the rice, and drizzle with the signature glaze.