Tis the season for roasted vegetables! In this meal they get a fresh, savory boost thanks to a double dose of vinaigrette made with soy sauce, lemon juice and balsamic vinegar.
Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.25cm cubes. (Can be done 1 day ahead)
Make vinaigrette - Chop garlic and zest lemon. Combine with lemon juice, soy sauce, balsamic vinegar, paprika, hot sauce and oil. (Can be done up to 5 days ahead)
Cauliflower / Brussels sprouts - Prep as directed. (Can be done up to 3 days ahead)
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