Rainbow Garden Rice Plate

Instructions

1. Start by cooking the rice. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rice with 600ml of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed.
3. While the rice is cooking, prepare the vegetables and tofu. Dice the onion, tomato, and green bell pepper. Cut the tofu into small cubes.
4. Wash the basil leaves and roughly chop them.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the diced onion and (optionally) the remaining 1 teaspoon of salt to the skillet and sauté for 2-3 minutes until it becomes translucent.
7. Add the green bell pepper and cook for another 3-4 minutes until it starts to soften.
8. Add the tofu cubes to the skillet and cook for 5 minutes, stirring occasionally, until they start to brown slightly.
9. Add the diced tomatoes and cook for an additional 2-3 minutes until they release some of their juices.
10. Stir in the chopped basil and cook for another minute until fragrant.
11. Season the vegetable and tofu mixture with black pepper (and more salt if needed) to taste.
12. Once the rice is cooked, fluff it with a fork.
13. To serve, divide the rice among four plates. Top each portion of rice with the vegetable and tofu mixture.
14. Garnish with additional fresh basil leaves if desired.
15. Serve immediately while the components are still warm.
16. For meal prep, you can store the rice and vegetable-tofu mixture separately in airtight containers in the refrigerator for up to 3 days. Reheat separately before combining to serve.