Truffle Tofu Bowl

Preparation

1. Heat the oven to 425°F. Rinse 1 cup long-grain brown rice and cook according to package directions. Keep warm on the stovetop. Thinly slice 2 medium scallions, keeping the white and green parts separate. Mince 1 garlic clove. Half brussels sprouts, chop off cauliflower florets, slice rainbow carrots into discs.
2. Place veggies on a rimmed baking sheet, drizzle with 2 tablespoons of the olive oil, and season with 1 teaspoon of the kosher salt and several grinds black pepper. Toss to combine, then arrange in a single layer. Roast until all the veggies are caramelized and tender, 20 to 25 minutes more.
3. Meanwhile, place 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 2 teaspoons maple syrup, 2 teaspoons whole-grain mustard, dash of truffle oil, and 1/4 teaspoon red pepper flakes in a small bowl or liquid measuring cup and whisk to combine.
4. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and season with 1/4 teaspoon of the kosher salt. Cook, undisturbed, until crispy and golden-brown on the bottom, 6 to 8 minutes. Flip with tongs and season with the remaining 1/4 teaspoon kosher salt. Continue cooking until the second side is crispy, 6 to 8 minutes more. Remove from the heat, add 2 tablespoons of the sauce, and toss to coat.
5. Transfer roasted veggies to a large bowl. Immediately add the scallion whites, garlic, and 3 tablespoons of the sauce, and toss to combine. Pile the rice into bowls and top with the veggies and tofu. Drizzle with any remaining sauce and top with the scallion greens.

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