Vegetarian Sushi Bowls

Ingredients

1 cup brown rice

1 tsp olive oil

8 oz firm tofu, cubed

2 tsp chili powder, divided

2 tsp paprika

2 small garlic cloves, minced

⅓ cup low-fat Greek yogurt

1 Tbsp rice vinegar

1 avocado, pitted, peeled, sliced

2 cucumbers, peeled and chopped

4 carrots, peeled and chopped

2 cups finely shredded red cabbage

Directions

1. In a small saucepan cook brown rice in 2 cups of boiling water for 20 minutes, until the water is absorbed and the brown rice is fluffy.

2. In a medium non-stick skillet, over medium-high heat, heat the olive oil. Season the tofu with the 1 tsp chili powder, 1 tsp paprika, and half the garlic. Add the tofu to the pan and cook until warmed and crispy around the edges, about five minutes.

3. In a small bowl mix together the yogurt, rice vinegar, 1 tsp chili powder, 1 tsp paprika, and garlic. Stir to mix.

4. Assemble the bowl, divide the rice among four bowls. Top each with one-quarter of the tofu, cucumbers, carrots, cabbage, and then drizzle with the yogurt sauce. Serve right away.

Nutritional information:

4 Servings

Serving Size: 1 bowl

Calories: 388.4 kcals

Total Fat: 13.3 g

Saturated Fat: 2.1 g

Cholesterol: 1.1 mg

Sodium: 89.9 mg

Total Carbohydrate: 56.4 g

Protein: 13.9 g

Fiber: 9.9 g

Potassium: 926.8 mg

Phosphorus: 226.3 mg