Vegetarian
Greek Garden Weeknight Tofu Rice Bowls with Avocado Salsa
Fresh Mediterranean flavor with herbs and briny feta. This recipe layers crisp tofu, crunchy vegetables, and brown rice into a make-ahead-friendly bowl, streamlined for the busiest part of the week, with a creamy, no-cook finish. 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 ripe avocado, diced
- 1/2 cup chopped tomato
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
Fold the avocado and tomato together with a pinch of salt and spoon over the meal at the table.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.