From craving to table
Instructions
- 1
Cook the rice according to package instructions. Fluff and set aside.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cubed tofu and cook until golden and crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
- 3
In the same skillet, add the remaining tablespoon olive oil. Sauté the red onion and garlic for 2 minutes until fragrant.
- 4
Add the red bell pepper and zucchini, and cook for another 5 minutes, stirring occasionally.
- 5
Stir in the crushed tomatoes, basil, oregano, thyme, salt, pepper, and balsamic vinegar. Simmer for 8-10 minutes until the sauce thickens and vegetables are tender.
- 6
Return the tofu to the skillet and toss to coat in the sauce. Cook for 2 more minutes to heat through.
- 7
To serve, divide rice among bowls. Top with the tomato basil tofu mixture and garnish with extra basil and Parmesan if desired.