Recipe: Tofu Veggie BowlsDescription: A balanced Pan-Asian bowl featuring tofu as the main protein, paired with grains and a variety of vegetables, topped with a complementary sauce.Serves: 4 people Total Time: 40Difficulty: Easy to follow Ingredients needed: 1.5 cup brown rice, 400 g tofu, 2 tablespoon olive oil, 1 piece bell pepper, 1 cup broccoli, 1 cup baby potatoes, 3 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, 0.25 cup cilantroInstructions: Cook 1.5 cups of brown rice according to package instructions until tender. While the rice is cooking, press and cube 400 g of tofu, then sauté in a pan with 2 tablespoons of olive oil until golden brown on all sides. Add 1 chopped bell pepper, 1 cup of chopped broccoli, and 1 cup of sliced baby potatoes to the pan with the tofu, cooking until the vegetables are tender, about 10 minutes. In a small bowl, mix 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of lime juice to create the dressing. Assemble each bowl by placing a portion of brown rice at the bottom, topping it with the tofu and vegetable mixture, and drizzling the sauce over the top. Serve warm, garnished with chopped cilantro if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, vegan, pan-asianThis Tofu Veggie Bowls recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 40 minutes. Great for weekly meal prep and family dinners.