Serves 2


  • 1/2 cup water
  • 2 cups asparagus spears
  • 1 tsp. salt
  • 1 garlic clove, minced
  • 1 Tbsp. olive oil
  • 8 ounces extra-firm tofu, cut into 1/2-inch cubes
  • 1/2 cup grapefruit juice
  • 1 cup peeled and sliced mango
  • 2 cups prepared brown rice
  • 1/2 lemon, seeded and sliced


    In a large skillet over medium-high heat, combine water and asparagus. Sprinkle with salt and add minced garlic. Cover and steam for 5 minutes, or until spears are fork-tender. Remove from skillet and set aside.

    Drizzle olive oil in skillet and add tofu. Sauté tofu over medium heat for 7 to 10 minutes, or until slightly golden brown.

    Add grapefruit juice to tofu while stirring, then sauté for 5 minutes, or until juice thickens. Add mango slices to skillet and stir to thoroughly combine. Remove from heat.

    Layer 1 cup brown rice, half the asparagus spears and half the tofu mixture in each of two serving bowls. Garnish each bowl with half the lemon slices. Serve warm.

    Per serving
  • Calories: 442
  • Fat: 11.2 grams
  • Protein: 17.9 grams
  • Sodium: 1181 milligrams
  • Fiber: 8.8 grams
  • Carbohydrates: 71.4 grams
  • Sugar: 20 grams

    Excerpted from The Power Bowl Recipe Book: 140 Nutrient-Rich Dishes for Mindful Eating by Britt Brandon. Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.

    Next Story