Tofu Brown Rice Salad Bowl

Ingredients

• 520g Firm tofu
• 300g Brown rice
• 120g Baby spinach
• 2 tomatoes Tomatoes
• 1 capsicum Capsicum
• 45ml Soy sauce

Method

1. Prep the ingredients Set out tofu, brown rice, spinach, tomato, capsicum and soy sauce. Rinse spinach and pat the leaves dry. Measure soy sauce. Wash and trim tomato and capsicum.
2. Cook the base Bring a large saucepan of water to the boil and add the brown rice. Leave it to boil for 30-35 minutes until tender while you prepare the other ingredients in the following steps.
3. Prepare the protein While the rice boils, drain the tofu, pat it dry and cut it into 2 cm cubes. Cook the tofu in a large non-stick frying pan over medium-high heat for 8-10 minutes, turning, until hot and lightly browned.
4. Prepare the vegetables Chop tomato and capsicum into bite-sized pieces so every forkful has a mix of textures.
5. Season the bowl Spoon the soy sauce over the warm ingredients and toss lightly so everything is coated before assembling.
6. Assemble Drain the brown rice well once it is tender. Divide brown rice, tofu, and vegetables between bowls.
7. Serve Serve warm, checking that each bowl has a balanced mix of protein, vegetables, and base.