Vegetarian
Greek Garden Family Table Tofu Rice Bowls with Fresh Tomato Relish
Fresh Mediterranean flavor with herbs and briny feta. This recipe layers crisp tofu, crunchy vegetables, and brown rice into a make-ahead-friendly bowl, balanced for familiar flavor and easy family-style serving, with juicy color and acidity. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 3 cups cooked brown rice
- 2 cups shredded red cabbage
- 2 carrots, shredded
- 1 cucumber, thinly sliced
- 1 tbsp cornstarch
- 2 tbsp avocado oil
- 1/2 tsp kosher salt
- 1 tsp dried dill
- 1/3 cup crumbled feta
- 1/2 cup chopped cucumber
- 1 cup diced ripe tomato
- 1 tbsp extra-virgin olive oil
Make it happen
Directions
- 1
Pat the tofu dry, toss with cornstarch and salt, and shake off any excess.
- 2
Heat avocado oil in a nonstick skillet over medium-high. Cook tofu for 10–12 minutes, turning until crisp.
- 3
Whisk 1 tsp dried dill and 1/3 cup crumbled feta with 2 tablespoons warm water to make a pourable sauce.
- 4
Divide rice, cabbage, carrot, cucumber, and tofu among bowls. Spoon over the sauce and add feta, cucumber, and chopped dill.
- 5
Season the diced tomato with olive oil and black pepper and spoon it over the finished meal.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.