Friday, March 6, 2015

Real Food: Warm Rice and Vegetable Salad

Boyfriend and I are almost grownups.

In the last week, we have cooked dinner at home every night! This is a big jump from eating out 2 - 3 times per week. And! We're cooking more than spaghetti, which is another meal we have All. The. Time (even though I love it).

Vegetables. Sweet potatoes. We're talking legitimate dinners this week.


Warm Rice and Vegetable Salad

Whatever vegetables you want

I used:
Yellow Squash
Brussels Sprouts
Spring Mix Salad

1 - 2 cups brown rice
1 package extra firm tofu

What to do:
1. Start the rice.
2. While that is going, open the tofu and firmly press with towels to get the extra moisture out. Then, cut into bite-sized cubes and bake at 450 degrees for ~30 minutes, or until crispy and golden brown.
3. While the rice and tofu are cooking, chop the brussles sprouts, squash and zucchini and saute with garlic in olive oil. 
4. After the rice, tofu and vegetables are finished toss them in with the olives and spring mix.

For dressing, I added red wine/honey vinaigrette the first time I made this. The second time, I cooked the vegetables in broth and corn starch so they had a little bit of gravy with them. 

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