Tofu with brown rice and vegetables

Did you know that tofu cheese is one of the oldest foods in the world? It is believed that more than 2000 years ago, a Chinese chef accidentally discovered it by fermenting soy milk using nigari (magnesium chloride). You can use raw tofu cheese as an ingredient when preparing savory and sweet dishes. This time, I used it in combination with brown rice, broccoli, radishes, avocado, and microgreens, and as a result, I got a nutrient-rich vegan meal. Try the recipe!

Preparation time: 45 minutes
Servings: 2

1 cup cooked brown rice
1 cup steamed broccoli, chopped into florets
200 g organic tofu cheese, fried and diced
1 avocado, sliced
4 radishes, chopped into rings
1 handful of microgreens
1 tbsp black sesame seeds
a pinch of red pepper flakes
a pinch of salt

Ginger carrot topping ingredients:
1 carrot
¼ cup water
4 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
½ tsp ginger powder
½ tsp salt

1. Mix brown rice, steamed broccoli, fried tofu cheese, and avocado in a large bowl.
2. Add radishes, microgreens, sesame, red pepper flakes, salt, and coat with ginger carrot topping.
3. Serve and enjoy.