1. Preheat

   Preheat the oven to 425F. Line two sheet pans with foil.

   Connect Oven
2. Boil Water

   Combine all ingredients in a large pot and bring to boil.

   • 1/2 tsp Kosher Salt
   • 1 1/3 cups Water
   • 1 pinch Black Pepper
   • 1/2 bunch Garden Fresh Thyme
   • 2 , smashed Garlic Cloves
3. Sauce Creation

   Prepare ingredients. Toss tomatoes with garlic, salt, olive oil, basil & black pepper. Roast on bottom rack for 25 minutes.

   • 5 , quartered Red Tomatoes
   • 1/4 bunch , hand torn Fresh American Basil
   • 1 pinch Black Pepper
   • 1/4 tsp Kosher Salt
   • 3 , sliced Garlic Cloves
   • 1 Tbsp Olive Oil
4. Cover & Simmer Rice

   Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

   • 2/3 cup Long Grain Brown Rice
5. Sauce Creation Cont.

   Transfer roasted tomato mixture to a blender/food processor. Add remaining ingredients and blend/pulse until smooth.

   • 3/4 bunch , hand torn Fresh American Basil
   • 1/4 tsp Kosher Salt
   • 1 Tbsp Olive Oil
   • 1 pinch Black Pepper
6. Bake Tofu

   Drain tofu and pat dry. Season. Bake for 22 - 28 minutes.

   • 1 pinch Black Pepper
   • 2 packages , halved Extra Firm Tofu
   • 1 1/2 Tbsp Olive Oil
   • 1 tsp Kosher Salt
7. Bake Broccoli

   Drizzle broccoli with olive oil. Season. Bake for 18 minutes.

   • 2 heads , sliced Broccoli
   • 1/2 tsp Crushed Red Peppers
   • to coat Olive Oil
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
8. Serve & Enjoy!

   Pair with good music.

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	Amount per serving	Daily value percentage
Calories	430 kcal
Total Fat	20 g	25%
Total Saturated Fat	3.5 g	16%
Unsaturated Fat	16 g
Low Cholesterol	0 mg	0%
Sodium	1520 mg	70%
Total Carbohydrate	42 g	15%
Fiber Total Dietary	9 g	31%
Sugars Total	8 g
Good Source: Protein	28 g	56%
Excellent Source: Vitamin C	140 mg	160%

Load More

	Amount per serving	Daily value percentage
Good Source: Calcium	679 mg	50%
Iron Fe	6.5 mg	35%
Potassium K	1150 mg	25%
Vitamin E	3.5 mg	20%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	0.3 mg	25%
Niacin	4.5 mg	25%
Pantothenic Acid	3 mg	60%
Vitamin B-6	0.7 mg	45%
Folate (B9)	137 µg	35%

By Innit Culinary Team