Miso Tofu Bowls

Ingredients

• 1 cup chopped Miso Marinated Tofu
• 1 tablespoon seaweed flakes or chopped seaweed
• 2 teaspoons Sesame seeds
• 1 cup forbidden or black rice
• ½ cup Pickled Cucumber – rice wine vinegar, red pepper flakes
• ½ cup broccoli
• 2 teaspoons rice wine vinegar
• 1 lime, juiced

Directions

1. Wash and lay out all ingredients.
2. Place 1 cup of rice in a bowl and cover with water to soak for 5-10 minutes. Drain.
3. Add rice to a pot with 2 cups water and bring to a boil. Reduce to a simmer and cook for 25 minutes.
4. Remove from heat and top with vinegar. Stir to combine.
5. Chop broccoli florets and add to a pot to steam for 3 minutes. Remove from heat just before serving.
6. Add ½ cup rice to a bowl. Add tofu, cucumber, and broccoli. Top with seaweed and sesame seeds and juice of ½ lime.

Chef’s tips: Substitute any vegetable of your choosing for the broccoli like bell peppers, yellow beets, bok choi, or cabbage.

Nutrition Tip: Forbidden or black rice comes in a deep purple color which is high in a nutrient called anthocyanins that helps reduce inflammation.