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Ginger Vietnamese Pilaf with Tofu

Ginger Vietnamese Pilaf with Tofu A CIF Food Is Medicine breakfast inspired by Vietnamese flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 12 mins
Cook Time 10 mins
Total Time 22 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 15
Calories: 520
Best Season: All Seasons
Dietary: Dairy-Free, Vegetarian
Description
A CIF Food Is Medicine breakfast inspired by Vietnamese flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 pound tofu
  • 1 cup brown rice noodles
  • 1 cup carrots
  • 1 cup mushrooms
  • 2 cups herbs and greens
  • ginger
  • garlic
  • rice vinegar
  • 1/2 avocado sliced
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: ginger vietnamese pilaf with tofu, vietnamese, breakfast, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup carrots, 1 cup mushrooms
Read it online: https://www.mcmh.us/recipe-maker/ginger-vietnamese-pilaf-with-tofu/