Savor the harmony of tofu, zucchini, and red capsicum stacked over brown rice in a flavorful medley of olive oil, tamari sauce, and balsamic vinaigrette. Topped with basil and featuring a side of tangy kimchi, this recipe is a guaranteed crowd-pleaser.
Serves: 1
Ingredients
- ½ cup (110g) firm tofu
- 1 cup (150g) zucchini
- ⅔ cup (100g) red capsicum
- 3 tbsp (30g) brown rice
- ½ tbsp extra virgin olive oil
- 1 tbsp salt-reduced tamari sauce
- 1 tbsp Balsamic Vinaigrette
- 1 garlic clove
- 2 tbsp (15g) spring onion
- ½ tsp oregano leaves
- ¼ cup (10g) basil
*Add a serving of kimchi as a side
Method
- Mince garlic and finely chop the spring onion. Mix together oil, tamari sauce, vinaigrette, soy sauce, vinegar, garlic, spring onion and oregano. Cut tofu into 4 slices, cover with marinade and refrigerate for 2 to 24 hours.
- Boil rice as per instructions in salty water.
- Preheat the grill or non-stick pan to medium-high.
- Cut zucchini diagonally into 1 cm slices. Cut capsicum into 6-8 segments.
- Take tofu out of the marinade and use marinade to cover vegetables. Reserve leftover marinade.
- Grill tofu for about 3-5 minutes on each side.
- To serve, top rice with zucchini, capsicum and tofu. Drizzle with remaining marinade and cover with torn basil.
