Vegetable / Rice

1. 1

   Prep.

2. 2

   Tofu for use: Slice and press for 45 minutes (to drain water out)

3. 3

   Broccoli, Bok Choy and Napa Cabbage prep: Wash and cut leafy greens from stems.

4. 4

   Use only broccoli florets.

5. 5

   In pan combine Vegetable broth, rice, butter, tofu, and reallemon juice.

6. 6

   Scramble tofu and mix well.

7. 7

   Let cook until rice is tender.

8. 8

   Mix in sugar snap peas, carrots, broccoli florets, cauliflower, and daiya cheese.

9. 9

   Mix well.

10. 10

    Let cook until cheese melts.

11. 11

    Stir in Spinach, Bok Choy, and Napa Cabage leaves.

12. 12

    Let sit on heat for a few minutes.

No additional tips available.