• Gergo Jonas


Updated: Jul 19

Serving: 2

Preparation time: 40 minutes

Calories: 793kcal Protein: 45g Carbs: 80g Fat: 31g

Easy, tasty and one of those dishes that tastes as well the next day (or even better, depending on who you ask)!


- 1⁄2 cup uncooked brown rice

- 1 cup of water

- 3 cups broccoli (florets)

- 1 tsp extra virgin olive oil

- Sea salt and pepper to taste

- 1 1⁄2 tbsp tamari (gluten-free soy sauce)

- 1 tbsp miso paste

- 1⁄2 tsp sesame oil

- 200 g tofu

- 1 1⁄2 tbsp sesame seeds


1 - Preheat the oven to 180C and line a baking tray with parchment paper. Leave it


2 - In a small pan, bring the water to a boil and add the brown rice. Reduce the heat, cover and cook for 35 minutes.

3 - Toss the broccoli with olive oil. Sprinkle it with salt and pepper and add to

the baking tray.

4 - In a medium bowl combine the tamari, miso and sesame oil, then cut the tofu into cubes and add it to the mix, add miso tofu onto the baking tray with the broccoli, and then bake for 30 minutes.

To serve:

Split the rice between 2 bowls. Top with roasted broccoli and the miso tofu, and

sprinkle sesame seeds.



For a little extra 'kick', use some chilli flakes as extra garnish, together with chopped coriander, fresh chilli, and a wedge of lime.

Any leftovers can keep well in the fridge for 3 days. Ideally, you'd use an airtight container, but if you don't have one make sure you cover it well.

Because it's so easy and tasty, this one is a great candidate to be cooked the day before if you know you're going to have a busy day. Perfect as part of a meal plan :)

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