I found a recipe for roasted broccoli and mushroom bowls in the New York Times, which gave me the idea for this recipe. I adapted it to be vegan, low fodmap, and gluten free and made it for Ian. We both loved it! Ian had thirds. I’d definitely make this again, but next time I’d add a third (and 4th?) veggie to reduce the fodmap content, since this ended up being too much broccoli and mushroom for me to tolerate.
For the bowls:
2 cups cooked rice
Prepare the tofu:
2 blocks tofu
1 tbsp canola or olive oil
1/2 tsp salt
Preheat the oven to 425
Drain and press the tofu
Cut the tofu into 1/2 inch squares
Use half the oil to oil a cookie sheet
Spread the tofu out on the cookie sheet
Brush the rest of the oil on the tofu and sprinkle the salt
Cook for 30-40 minutes, flipping half way through
Prepare the veggies:
1.5 lbs broccoli, chopped into bite sized pieces
1 lb mushrooms (I used baby bella), cut into thick slices
3-4 tbsp olive oil
3/4 to 1.5 tsp salt
Mix half the olive oil and salt into the broccoli and spread it onto a cookie sheet
Mix the second half of the olive oil and salt into the mushrooms and spread them out onto a second cookie sheet
Put in the oven to cook for 20-25 minutes
While the veggies are cooking, make the dressing (I didn’t measure so this is approximate)
Combine together and blend:
3-4 tbsp tahini
1/2-3/4 tsp salt
3 sprigs fresh rosemary
1 sprig fresh sage
1 tbsp wine vinegar
2 tbsp olive oil
water or broth as needed to reach dressing consistency (I think I used 4 tbsp)
Serve with walnuts on top of the bowls.
Nimble Veggies 