Steamed vegetables with tofu and rice

Difficulty: 1/5

Preparation and cooking time: 30 minutes

Servings: 4

Cost per serving: $1.85 (total cost: $7.40)

Cost per 2000 kcal: $10.91

[Collapse]Nutrition facts per serving
CALORIES PER SERVING (kcal): 339         (calories in whole recipe: 1356)
Proteins	31%	17.7g	Protein: lysine	44%	0.9g
			Protein: methionine	28%	0.2g
			Protein: isoleucine	42%	0.7g
Carbohydrates	46%	60.1g	Fibers	30%	11.7g
			Net carbs	n/a	48.4g
			Sugars	n/a	10.4g
Fats	9%	6.0g	Omega-3	33%	0.5g
			Omega-6	9%	1.7g
			Saturated fats	n/a	1.2g
Vitamin B1	43%	0.5mg	Vitamin B2	29%	0.4mg
Vitamin B3	31%	5.0mg	Vitamin B5	19%	1.0mg
Vitamin B6	50%	0.7mg	Folate	48%	194.8μg
Vitamin A	64%	583.0μg	Vitamin C	98%	88.9mg
Vitamin E	29%	4.4mg	Vitamin K	501%	602.2μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	37%	375.5mg	Copper	68%	0.6mg
Iron	57%	4.6mg	Magnesium	47%	190.6mg
Manganese	123%	2.8mg	Phosphorus	48%	342.5mg
Potassium	20%	945.0mg	Selenium	40%	22.0μg
Zinc	22%	2.5mg	Sodium to taste

Ingredients:

• 250g cubed tofu
• 1 medium sized thinly sliced onion
• 4 cloves crushed garlic
• 1 thinly sliced eggplant
• 1 thinly sliced bell pepper
• 2 cups shredded cabbage
• 2 cups frozen spinach OR 2 cups chopped kale
• Salt to taste
• Black pepper
• 500g brown rice
• 1 tbsp turmeric (optional)

Instructions:

• Pre-heat the oven to 225°C, and place the cubed tofu inside. Make sure to dry the tofu by pressing it between 2 pieces of paper before putting it in the oven.
• In a large pot, add the onions, the garlic, the miso paste/salt, and the black pepper. Add a bit of water for it to steam on low heat, for about 10 minutes.
• Add the cabbage, the bell pepper, and the spinach/kale, stir a bit and close the lid to let it steam, for about another 10 minutes.
• In the meantime, bring water to a boil for the rice. Add in the rice and cook until done, then drain.
• Add the bell pepper to the steamed vegetables pot, and let it steam for another 5 minutes.
• By now the tofu should be browned and crispy. Turn off the oven, and the steamed vegetables pot. Mix in the turmeric (optional) with the rice, and the dish is ready to be served.

Serving:

Serve in a bowl, with rice and vegetables side to side, or vegetables on top. Top with the crispy cubes of tofu. This is a meal with pretty simple flavors, so feel free to add any other sauce or vegetables that you want to it.