Peri Peri Rice Bowl
Easy and flavorful, this satisfying rice bowl exceeds basic and is packed with tofu, hummus, arugula and beyond. The light, peppery flavor of the rice and the creaminess of the hummus make the perfect combo. If flavor and texture are what you’re looking for, you’re in luck. Recipe courtesy of @IheartPublix.
- 0 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- CRISPY BAKED TOFU:
- 16 oz super firm tofu
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1/2 tbsp cornstarch
- 1/2 tbsp peanut butter powder
- PERI PERI RICE BOWL:
- 2 pouches TILDA® READY TO HEAT PERI PERI RICE – cooked according to package directions
- 1/2 cup hummus
- 1 cup arugula
- 2 ears of corn – grilled and removed from cob
- 1/2 cup roasted red pepper – sliced
- Peri Peri Sauce – if desired
How to make Peri Peri Rice Bowl
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For the baked tofu, start by slicing the tofu block into 1-inch cubes.
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Place the cubes on a clean tea towel and then cover with a second towel. Add a heavy pan or weight on top and allow to sit for 15 minutes in order to help press out as much moisture as possible.
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Preheat the oven to 400º F and line a baking sheet with parchment paper
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Put the pressed cubes into a large bowl and add the olive oil and soy sauce then mix to coat.
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Sprinkle the cornstarch and peanut butter powder over the cubes and toss to coat.
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Transfer the coated cubes to the prepared pan and bake for 30 minutes, tossing halfway through the bake time.
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To assemble the bowl, divide the rice and spoon into 4 bowls.
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Top with 2 tablespoons of hummus, 1/4 cup of arugula, 2 tablespoons of roasted red pepper and the grilled corn.
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Add the crispy tofu and drizzle with peri peri sauce, if desired. Serve and Enjoy!
