This simple but hearty meal was inspired by one I used to order at a vegetarian restaurant. My favorite vegetable combination for it is beets and carrots, but you can use whatever you have on hand. My beet-allergic husband wasn't home for dinner so I eagerly cooked up some beets. The brown rice can be substituted with other grains like millet or quinoa. I didn't have any sprouts tonight, but they make a great addition.
1 1/2 cups brown rice
3 cups water
1 lb tofu, cubed
1 cup beets, sliced
1 cup carrots, sliced
1/4 cup tahini
2 cloves garlic
1 Tbsp lemon juice
1/2 cup water
1/4 tsp salt
Combine brown rice and water in a rice cooker (or on the stove) and cook until rice is tender and water is absorbed.
Preheat oven to 400F. Lightly oil a cookie sheet and arrange cubed tofu in a single layer. Bake for 20 minutes.
Meanwhile, steam the beets and carrots.
Create the tahini sauce by mixing the tahini, garlic, lemon juice, salt and water in a food processor.
When the rice, tofu, and vegetables are ready, place a handful of greens on each of 3-4 plates. Spoon rice onto the center of the greens, then top with tofu, vegetables, and optional sprouts. Spoon tahini sauce over everything before serving.