Miso Tofu Bowl

Procedure:

1. Prepare cucumbers in advance. Slice and add to vinegar and pepper flakes

2. Place 1 cup of rice in a bowl and cover with water to soak for 5-10 minutes. Drain.

3. Add rice to a pot with 2 cups of water and bring to a boil. Reduce to a simmer and cook for 25 minutes.

4. Remove from heat and top with vinegar. Stir to combine.

5. Chop broccoli florets and add to a pot to steam for 3 minutes. Remove from heat just before serving.

6. Add ½ cup rice to a bowl. Add tofu, cucumber, and broccoli. Top with seaweed and sesame seeds and juice of ½ lime.

Chef’s tip: Substitute any vegetable of your choosing for the broccoli like bell peppers yellow beets, bok choy, or cabbage. I love them all.

Nutrition Tip: Forbidden or black rice comes in a deep purple color which is high in a nutrient called anthocyanin that helps reduce inflammation