Tofu & Rice with Vegetables
Yield
6 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
onions
sliced |
*
|
| ½ | Green |
black pepper
thinly |
*
|
| ½ | pound |
mushrooms
sliced |
|
| ½ | pound |
spinach
torn into bite-sized pieces |
|
| 1 | cup |
mung bean sprouts
|
|
| 1 | Block |
tofu
cut into cubes |
*
|
| ¼ | cup |
sesame seeds
|
|
| 2 | tablespoons |
soy sauce, tamari
low sodium |
|
| 4 | cups |
brown rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
onions
sliced |
*
|
| 0.5 | Green |
black pepper
thinly |
*
|
| 226.8 | g |
mushrooms
sliced |
|
| 226.8 | g |
spinach
torn into bite-sized pieces |
|
| 237 | ml |
mung bean sprouts
|
|
| 1 | Block |
tofu
cut into cubes |
*
|
| 59 | ml |
sesame seeds
|
|
| 3E+1 | ml |
soy sauce, tamari
low sodium |
|
| 946 | ml |
brown rice
cooked |
|
Directions
Sauté Onion and Green Pepper in ¼ cup Water for 10 Min.
add Tofu and Mushrooms. Cook An Additional 10 Min.
add Spinach, Bean Sprouts, Sesame Seeds and Tamari. Cover and Steam 5 Min To Wilt Spinach.
Mix in 4 cup Cooked Brown Rice. Heat Through and Serve Hot.
