Ingredients: Makes 1 Serving

• 1/3 of a block of tofu

• Veggie Broth

• 2-3 capfuls low sodium soy sauce

• 2-3 tbsp of nutritional yeast

• 1 tsp smoked paprika

• 1 cup of rice (I use frozen)

  Broccoli Salad

• Raw broccoli (as much as you want)

• Shredded carrots (I buy already shredded)

• 1 tbsp tahini

• 2 tbsp low-sodium soy

• 1 tbsp sriracha

  Instructions:

• Press the water out of the tofu, cut it into cubes, and saute for 2 minutes in a small amount of veggie broth & low-sodium soy sauce

• Add nutritional yeast and smoked paprika and stir well.

• cook until warm and set aside

• Heat frozen rice (defrost) in the microwave for 2 minutes.

  PRO TIP: You can also add the frozen rice to the tofu while cooking and heat it that way. This makes cooking the dish much faster. Set aside when defrosted.

• Chop broccoli and add carrots

• Combine tahini, soy sauce, and sriracha and mix well.

• Combine sauce with broccoli and carrots.