Tofu Arugula Rice Bowl

Tofu Rice bowl (with brussel sprouts, arugula and sliced apple)

Buy organic extra firm tofu. Cut a 1/2 inch thick slice into 8 or so cubes.

Rice, 2 cups water to 1 cup rice (whatever rice you like, I used white rice). Bring water to a boil then add rice, reduce to simmer and cover. Allow to cook for the cook time on your package (cook time differs for each type).

Brussels, cut the stems off and quarter or halve them (if bigger). Dice half a poblano chile. Toss altogether in a bowl with olive oil and salt. Chop two gloves of garlic. Chop one slice of onion. Add onion and garlic to a pan with olive oil, set to medium heat. Once the onions and garlic start sizzling, add the brussels and poblano. Add a splash of water to the pan and cover. Let cook for 5 minutes. Toss and cover for another 5.

Assemble your bowl. Add rice (enough to cover the bottom of the bowl) and 1/2 tbsp of ghee (mix together to melt the ghee). Add brussel sprouts and cubed tofu. Drizzle soy sauce on the tofu, white wine vinegar on the brussels, pinch of salt. Add arugula and sliced apple. Top with olive oil, white wine vinegar and salt to taste.

Buon Appetito!!