Toss diced tofu and 1 tablespoon olive oil. Place on sheet pan and roast for approximately 20 minutes or until tofu is crisp.
Heat 1 tablespoon olive oil in saute pan. Add onion, peppers, zucchini, corn, cumin, and garlic powder. Cook for 2 minutes.
For the vinaigrette add mustard, oregano, cumin, lemon juice, salt and pepper. Slowly add in olive oil.
To build the bowl start with ¼ cup brown rice in the bottom, then layer with greens, roasted vegetables, and tofu.
Notes
Then top with fire roasted tomatoes, avocado, and vinaigrette. • Change the vinaigrette and vegetables for culturally specific flavor profiles. • Add nuts and seeds for additional nutrients. • Swap out fresh vegetables for frozen and canned for convenience.
