Vegetable / Rice

• 4 cup whole grain rice
• 1 tbsp Earthbalance vegan butter
• 1 packages Melissa's Extra Firm Tofu
• 1 cup Vegetable broth
• 1/4 cup RealLemon Juice
• 1 small handful carrot chips
• 1 small handful cauliflower
• 1 small handful broccoli florets
• 1 packages Sugar snap peas
• cup Daiya nondairy lactose free cheese shreads
• 3 Bok Choy leaves
• 3 Napa Cabbage leaves
• medium handfull spinach leaves

1. Prep.
2. Tofu for use: Slice and press for 45 minutes (to drain water out)
3. Broccoli, Bok Choy and Napa Cabbage prep: Wash and cut leafy greens from stems.
4. Use only broccoli florets.
5. In pan combine Vegetable broth, rice, butter, tofu, and reallemon juice.
6. Scramble tofu and mix well.
7. Let cook until rice is tender.
8. Mix in sugar snap peas, carrots, broccoli florets, cauliflower, and daiya cheese.
9. Mix well.
10. Let cook until cheese melts.
11. Stir in Spinach, Bok Choy, and Napa Cabage leaves.
12. Let sit on heat for a few minutes.

whole grain rice, butter, vegetable broth, reallemon juice, handful carrot chips, handful cauliflower, handful broccoli, sugar snap peas, bok, cabbage, handfull spinach leaves

Taken from cookpad.com/us/recipes/358059-vegetable-rice (may not work)