Vegetarian
Pesto Parmesan Fresh Start Tofu Rice Bowls with Roasted Chickpeas
Basil pesto and nutty Parmesan for instant weeknight appeal. This recipe layers crisp tofu, crunchy vegetables, and brown rice into a make-ahead-friendly bowl, loaded with colorful produce and a bright, clean finish, with extra plant protein and texture. 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
- 1/3 cup basil pesto
- 1/3 cup finely grated Parmesan
- 1 tbsp lemon juice
- 1 can chickpeas, rinsed, drained, and patted dry
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 1/3 cup basil pesto and 1/3 cup finely grated Parmesan 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 Parmesan and a few torn basil leaves.
- 5
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.