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Rainbow Chinese Veggie Bake with Tofu

Rainbow Chinese Veggie Bake with Tofu A CIF Food Is Medicine side dish inspired by Chinese flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved. 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 20 mins
Cook Time 20 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 8
Calories: 420
Best Season: All Seasons
Dietary: Dairy-Free, Vegan
Description
A CIF Food Is Medicine side dish inspired by Chinese flavors with emphasis on Anti-Inflammatory, Mediterranean Pattern, Healthy Fats, Whole Grain, CIF Approved.
Ingredients:
  • 1 pound tofu
  • 1 cup whole grain noodles
  • 1 cup snap peas
  • 1 cup bok choy
  • 1 cup mushrooms
  • ginger
  • garlic
  • scallions
  • 1 tablespoon no-salt-added tomato paste
  • 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: rainbow chinese veggie bake with tofu, chinese, side dish, anti-inflammatory, mediterranean pattern, healthy fats, whole grain, cif approved, 1 cup snap peas, 1 cup bok choy
Read it online: https://www.mcmh.us/recipe-maker/rainbow-chinese-veggie-bake-with-tofu/