|10 min||10 min||1|
|2 tbsp||Canola oil|
|1/2 pepper(s)||Red chili pepper (also chile or chilli) (optional)|
|1 tsp||Miso paste|
|1/2 tsp||Salt (to taste)|
|1/4 tsp||Turmeric, ground|
|1/4 tsp minced||Ginger root|
|1/4 cup||Tofu, regular, extra firm (baked)|
|1/2 cup||Broccoli florets (chopped)|
|1/2 cup||Frozen vegetable mix (thawed)|
|1/2 tsp||Garlic powder|
|1/2 cup||Brown rice, long-grain, cooked|
|1 1/2 tbsp||Soy sauce|
In a medium skillet over low heat, add your oil, chile, miso, salt, turmeric, and grated ginger. Stir everything together and cook for 1-3 minutes, until fragrant.
Add your tofu and stir to coat evenly. Let sizzle and turn the heat up a little. Keep the heat between low and medium.
Add chopped broccoli florets and stir for another minute, until broccoli begins to colour a deeper green.
Add mixed vegetables and garlic powder and stir well to combine. Cook for another 1-2 minutes.
Add rice and stir everything together. Add soy sauce and turn heat up to medium and keep stirring so everything is coated.
Add more salt to taste, if desired.
Serve immediately and enjoy!