Tofu and Apple Rice Bowl
This savory and sweet tofu-fennel-apple bowl is a nourishing medley of flavors and textures. Tender brown rice serves as a hearty base, topped with sautéed tofu, caramelized fennel, crisp apples, and vibrant red onions. This dish is perfect for a healthful lunch or a comforting dinner, offering a delightful combination of plant-based protein and seasonal ingredients.
ingredients
- 1 cup brown rice
- 2 cups water
- 14 oz firm tofu, drained and cubed
- 1 medium fennel bulb, thinly sliced
- 1 large apple, cored and diced (preferably a sweet variety)
- 1 medium red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- Salt and pepper, to taste
steps
- 1.
Rinse the brown rice under cold water, then combine it with 2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes or until tender. Fluff with a fork.
- 2.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cubed tofu, season with salt and pepper, and sauté until golden brown on all sides (about 8-10 minutes). Remove from the pan and set aside.
- 3.
In the same skillet, add the remaining olive oil and the sliced red onion and fennel. Sauté until softened and caramelized (about 10 minutes).
- 4.
Stir in the diced apple, thyme, soy sauce, and balsamic vinegar. Cook for another 5 minutes until the apples are tender.
- 5.
Add the sautéed tofu back into the pan and toss everything together gently. Adjust seasoning with salt and pepper as needed.
- 6.
Serve the tofu and apple mixture over bowls of brown rice, garnished with fresh herbs if desired.
