Vibrant Vegan Rice Bowl

Ingredients

• 1 cup cooked white rice
• 1 block extra-firm tofu, pressed and cubed
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 eggplant, sliced into rounds
• 1 tbsp olive oil
• 1 cup shelled edamame
• 1 red bell pepper, sliced
• 1 orange, segmented
• 1 cup shredded carrots
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup black sesame seeds
• 1/4 tsp red pepper flakes
• 1/2 cup creamy green sauce (avocado or herb-based)
• 1 tbsp toasted sesame seeds

Instructions

1. Press tofu for 15 minutes to remove excess water, then cube and toss with soy sauce, sesame oil, and cornstarch.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat and roast tofu cubes until golden and crispy, about 8-10 minutes.
3. Preheat oven to 400°F (200°C). Toss eggplant slices with olive oil and roast for 20-25 minutes until tender and slightly charred.
4. In a bowl, combine cooked rice, roasted tofu, roasted eggplant, edamame, red bell pepper, orange segments, shredded carrots, and red onion.
5. Drizzle with green sauce and sprinkle with black sesame seeds, green onions, red pepper flakes, and toasted sesame seeds.
6. Garnish with fresh cilantro and serve immediately.