1 14 oz package extra firm tofu
2 tbsps vegetable or olive oil
2 tbsps soy sauce
2 bunches baby bok choy
1 cup “Forbidden” or black rice, cooked
1 ½ cups brown rice, cooked
3 cups spring mix
¼ medium red cabbage, shredded
3 medium carrots, sliced
6 oz. snow peas
1 bunch broccolini (aka broccolette or baby broccoli), cut into florets
8 tbsps Annie’s Organic Sesame Ginger Vinaigrette
3-4 stalks green onions, sliced
Heat a grill pan or cast iron pan over medium high heat.
Drain tofu and slice into ½ inch thick slices. Pat dry with a paper towel.
Mix 2 tbsps soy sauce with 2 tbsps oil. Baste onto one side of the tofu slices and one side of the bok choy.
Place tofu and bok choy basted sides down onto the grill pan.
Grill until grill marks appear on the first side – 2-3 minutes for the tofu and 1-2 minutes for the bok choy.
Baste the opposite side of the tofu and bok choy with the soy sauce and oil mixture. Flip over and repeat step 5.
Cut tofu into cubes or smaller slices if desired. Set aside.
Assemble the power bowl by tossing the spring mix, red cabbage, forbidden rice, brown rice, carrots, and broccolini with the Annie’s Organic Sesame Ginger Dressing.
Top with tofu, bok choy, snow peas, and green onions. Enjoy!