Prep several of these Asian Tofu Bowls with Cauliflower Brown Rice and enjoy for lunch all week!
~by Kylie Mitchell
In my ideal world, I would eat something different for lunch everyday.
Before I got married I could get away with taking leftovers from dinner for lunch. But now with a husband who always surprises me with how much he can eat, that plan doesn’t work out and then I’m left lunch-less. The worst.
Meal prepping over the weekend ensures that come lunchtime I won’t be left with a bland, boring salad topped with that packet of tuna I found stashed in the back of my cabinet.
Nobody wants that depressing meal to (not) look forward to.
We need fun food. We need food with all the colors. We need exciting, healthy meals in our lives.
I can only get so excited about a food if it’s just good for me…it has to taste good too!! Otherwise I’m not gonna eat it, you’re not gonna make it and everyone is just gonna be totally bummed about vegetables all the time.
Since no one wants to live in a world like that, I bring you this bowl of fun to fill your weekday lunches with.
I prepped these last Sunday (the recipe makes 5 servings) and have eaten them everyday this week without getting tired of them.
I may have been a wee-bit tired of them Friday, but good thing it was Friday and the weekend was upon us so I could prep something different for the next week.
Make these this weekend. Fall hard for that sauce. Do it. Do it. Do it. And then tell me about it.
Prep these Asian Tofu Bowls with Cauliflower Rice for lunches all week long! Tweet this
Asian Tofu Power Bowls with Cauliflower Brown Rice
- Cauliflower-Brown Rice:
- 1 ¼ cup brown rice
- 1 small head cauliflower, grated (~3 cups)
- 3 ½ cups water
- 2 heads broccoli, chopped into large pieces
- 3 large carrots, peeled and cut into ½-inch rounds
- 2 red bell peppers, one chopped & one cut into matchsticks
- 2 tablespoons olive oil
- 1, 14 oz packet hard tofu, drained
- 1 ½ tablespoon sesame oil
- ¼ cup creamy natural peanut butter
- ¼ cup soy sauce
- 3 tablespoons honey
- 1 tablespoon sesame oil
- 2 teaspoons Siracha
Preheat oven to 400˚F.
Wrap tofu in paper towels and press between two heavy plates for about 10 minutes.
In a saucepan, bring water to a boil and add in brown rice and cauliflower. Reduce to a simmer and cook until brown rice is tender, about 30 minutes.
Toss broccoli, carrots and the chopped bell pepper (not the matchstick bell pepper...leave that one uncooked for a garnish) with olive oil and salt/pepper. Spread on a baking sheet and bake for 30 minutes, stirring once throughout cooking.
Now make your tofu. Cut pressed tofu into 1-inch pieces. In a saucepan, heat sesame oil over medium heat. Add tofu and cook until crispy on all sides, flipping tofu as needed.
Make your sauce. In a microwave-safe bowl, combine sauce ingredients and heat for 30 seconds, just enough so the peanut butter melts into the sauce.
Divide cauliflower-brown rice, veggies, tofu, sauce, peanuts, cilantro and matchstick red bell peppers between 5 containers.