Vegetable / Rice

Directions

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.