Make Tofu and Rice Bowl with Brussels Sprouts and Kale

Tofu and Rice Bowl with Brussels Sprouts and Kale

Ingredients:

-1 block of extra-firm tofu
-1 cup of uncooked white rice
-1/2 lb of Brussels sprouts
-1/2 lb of kale
-2 tablespoons of olive oil
-1 teaspoon of garlic powder
-1 teaspoon of onion powder
-1 teaspoon of paprika
-Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.

2. Cut tofu into cubes and place on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and season with garlic powder, onion powder, paprika, salt, and pepper. Toss to coat.

3. Roast for 20 minutes, flipping halfway through.

4. Meanwhile, cook rice according to package instructions.

5. Heat remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add Brussels sprouts and cook until lightly browned and tender, about 8 minutes.

6. Add kale and cook until wilted, about 5 minutes.

7. To assemble the bowls, divide cooked rice between two bowls. Top with roasted tofu, Brussels sprouts, and kale.

8. Enjoy!