This week I am flying solo while Neal travels for work, so making my lunches for the work week ahead of time was key. Last week I found these new-to-me marinated baked tofu packs by Nasoya in their vegetarian section at Wegmans and I thought they would work great in my work lunches this week. Sunday night I gathered up all of my ingredients and packed 4 easy tofu rice bowls for the work week ahead.
The order of ingredients doesn’t matter, so I just started with my veggies and then added the tofu and rice on top. The great thing about these bowls is that you can add whatever veggies, protein, and/or grain you’d like. As I was using marinated tofu, I decided to use some of the veggies I enjoy most in stir-fry.
I diced up 1 red bell pepper and divided it among the 4 containers. I then added in frozen peas, frozen yellow squash, and cherry tomatoes. When I make bowls for the week ahead, I don’t usually cook the veggies beforehand. I find that the veggies are perfectly tender after I microwave the bowls at work.
Next, I diced up the tofu and added evenly among the 4 bowls. This was my first time using this tofu and it is really delicious! I used the chipotle tofu and sesame ginger tofu in my bowls this week (2 tofu patties of a single favor in each bowl). I’ve also used chicken, turkey meatballs, and veggie burgers in bowls, all of which work great.
Lastly, I topped the bowls with rice. I’ve used quinoa and brown rice too, both of which are delicious! White rice is what I had on hand.
I store the bowls in the refridgerator until lunch and then just microwave them with the lid cracked for 2-2.5 minutes. These bowls are super easy to make, travel well, and heat up in no time! I highly recommend them.