From craving to table
Instructions
- 1
Rinse the rice under cold water. In a medium saucepan, combine rice, 3 cups water, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, slice the tofu into 1/2-inch cubes and pat dry with paper towels. In a bowl, toss tofu cubes with olive oil, Italian herbs, garlic powder, salt, and pepper until evenly coated.
- 3
Heat a large nonstick skillet over medium-high heat. Add the seasoned tofu and cook for 8-10 minutes, turning occasionally, until golden and slightly crisp on all sides. Remove from heat.
- 4
Fluff the cooked rice with a fork and divide it among four bowls.
- 5
Top each bowl with an equal portion of seared tofu, cherry tomatoes, mozzarella pearls, and torn basil leaves.
- 6
Drizzle balsamic glaze over each bowl and sprinkle with toasted pine nuts if using.
- 7
Serve immediately and enjoy your Italian Caprese Tofu Rice Bowl!