Zucchini and Tofu Rice Bowl with Tahini Yogurt

This delightful Zucchini and Tofu Rice Bowl combines tender sautéed zucchini and crisp tofu, all layered over fluffy rice. A drizzle of creamy tahini yogurt adds a nutty richness, while fresh herbs brighten the dish. Perfect for a healthy, satisfying meal, it respects traditional flavors while introducing a modern twist. Vegan and gluten-free, this recipe is both nutritious and appealing.

Ingredients:

• 1 cup uncooked rice
• 2 medium zucchinis, sliced
• 1 block (14 oz) firm tofu, drained and cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup tahini
• 1/2 cup plain yogurt (dairy-free yogurt for vegan option)
• 1 tablespoon lemon juice
• Fresh herbs (parsley or cilantro) for garnish

Instructions:

1. Cook the rice according to package instructions and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Season with garlic powder, salt, and pepper.
3. Add the sliced zucchini to the skillet and cook for an additional 5-7 minutes, until the zucchini is tender but still vibrant.
4. In a small bowl, whisk together tahini, yogurt, lemon juice, and a pinch of salt until smooth. Adjust the consistency with water if needed.
5. To serve, layer rice in bowls, top with the zucchini and tofu mixture, and drizzle with tahini yogurt. Garnish with fresh herbs.