Tofu & Vegetable Fried Rice Bowls

Cook 2 cups of brown rice in 4 cups of vegetable broth according to package instructions, typically 35-40 minutes. Set aside to cool slightly.

Press 24 oz of extra-firm tofu between paper towels to remove excess moisture. Cut into 1/2-inch cubes.

Dice 2 medium carrots and 1 large red bell pepper. Cut 3 cups of broccoli into small florets. Trim 1 cup of snow peas. Slice 6 stalks of green onions, separating white and green parts. Mince 4 cloves of garlic and 2 tbsp of fresh ginger.

In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sriracha, and 1/2 cup unflavored pea protein powder until smooth. Set aside.

Heat 1 tbsp olive oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally until golden brown on all sides. Remove and set aside.

In the same wok, add 1 tbsp olive oil. Crack 5 large eggs and scramble until just set, about 2 minutes. Remove and set aside.

Add 1 tbsp sesame oil to the wok. Add the white parts of green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.

Add carrots, bell pepper, and broccoli to the wok. Stir-fry for 3-4 minutes until vegetables begin to soften but remain crisp.

Add snow peas and stir-fry for another minute.

Add the cooled rice to the wok, breaking up any clumps. Stir-fry for 2 minutes.

Pour the sauce mixture over the rice and vegetables, stirring to coat evenly.

Return the tofu and scrambled eggs to the wok. Gently fold everything together and cook for another 2 minutes until heated through.

Remove from heat and stir in the green parts of green onions and 1 tbsp sesame oil.

Divide into 5 equal portions and garnish each bowl with sesame seeds before serving.