- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 2 servings 1x
Ingredients
1 pack of firm tofu (drained)
1 tbsp white miso paste
1/2 lime juice
1/2 tsp turmeric powder
1/4 tsp black pepper
2 cups rinsed basmati rice
4 cups of cold water
2 tbsp olive oil (you can also use coconut oil)
1/2 yellow bell pepper
1/2 orange bell pepper
1–2 leaves of kale
1 cup of chickpeas (cooked+drained)
s+p (keep in mind that miso paste is already salty!)
Instructions
1. Strain the tofu and cut into cubes. Place in a sheet pan covered with paper towel and try to remove as much liquid as possible. Place on a bowl and add the turmeric powder, lime juice + miso paste and let it marinate while you start prepping your other ingredients.
2. Cook your rice on medium heat and while it is simmering (about 15-20min), cut your bell peppers in thin julienne slices and shred the kale. I like to serve this dish with a small salad on the side to balance out the flavors and give it some freshness if temps are high outside!
3. Once your rice is almost ready, heat a pan with olive oil and stir fry the bell peppers and the marinated tofu. Add the kale at the end. Set aside on a plate.
4. Heat the chickpeas in the same pan and add a splash of water if you want to just heat them and not really roast them.
Plate everything together and enjoy!
xo