Inspired by Cookie & Kate and tweaked by me!
1.5 cups brown rice, riced cauliflower, farro, quinoa
2 pounds Brussels sprout or broccoli or broccoli rabe
2-3 T mild oil like EVOO
15 oz tofu, seitan, edamame, (flesh eaters would like some chicken or beef)
4 T (reduced sodium) Tamari, Miso, soy, or coconut aminos
1 T cornstarch (Optional)
3 T honey, maple syrup, agave
2 T rice vinegar
2 t sesame oil
1-4 t sriracha or spicy chili sauce (optional). If not adding this spice, add a few cloves of garlic to your sauce.
garnish with powerful seeds recipe, sesame seeds, cilantro, kale
Preheat oven to 400°. Start boiling water for your grain, if using. Line s baking sheets with parchment. If using tofu, slice the block into 1/2 inch thick sheets, drain on paper towels for 20 minutes and cube. Some people like to place the tofu between paper towels with a cookie sheet on the bottom and on the top setting a heavy pot on top of the top cookie sheet. This acts similarly to a tofu press.
Prep your broccoli or Brussels (for my practice run I used Shredded Brussels because I had those) either should be bite sized “ish”—you know what size veg your family likes. Toss with a small amount of oil and if appropriate- sprinkle with a small amount (1/4 t) of salt.
Cube tofu. You can toss the tofu with 2 t tamari and oil, then corn starch for a crunchier, more polished product-or just bake your tofu with a bit of oil. Bake vegetables and tofu for 30 minutes. Prepare your grain. While the grain is cooking, start your sauce.
Whisk or blend remaining tamari, honey, rice vinegar, sesame oil, and 1 teaspoon Sriracha. Simmer until reduced by half. Remove from heat.
Divide your rice on to six plates, add vegetables and tofu, drizzle with glaze.
If you are making this just for you, I would drizzle my glaze on the vegetables while they bake. This will make them keep longer.
