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Prep Time
Cook Time
Servings
Crohn’s Disease & Ulcerative Colitis
Preheat Oven Preheat the oven to 375°F, and line baking sheets with aluminum foil.
Prepare Tofu Cut the tofu into small, bite-sized pieces. Add to a large mixing bowl along with 1 Tbsp extra virgin olive oil, corn starch, and salt and pepper. Mix gently, evenly coating the tofu. Place on aluminum foil lined baking sheet.
Mix In Green Beans Add the green beans to the same large mixing bowl and drizzle with remaining extra virgin olive oil. Gently mix, evenly coating the green beans. Add to the second aluminum foil covered baking sheet.
Bake Place baking sheets in the oven. Bake for 30 minutes, or until tofu and green beans are crispy (flipping halfway through cooking).
Prepare Sauce & Rice While baking, prepare the sauce and cook white rice according to directions.
Mix Dressing Peanut Lime Sauce: In a bowl, whisk the dressing ingredients until smooth.
Assemble & Serve Assemble bowls: add ¼ cup of white rice to each bowl, along with ¼ of the veggies and ¼ of the tofu. Drizzle with the sauce.
Use brown rice or quinoa instead of the white rice to increase the fiber, whole grain, and nutritional value of the dish.
Use minced garlic instead of garlic powder in the peanut sauce for a more robust garlic flavor and additional nutrients.
Try steamed broccoli instead of green beans for alternative high-fiber vegetable option.
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