Crispy Tofu, Brown Rice, and Cabbage Bowls with Peanut-Chili-Lime Dressing

The combination of crispy tofu, crunchy cabbage, chewy brown rice, and a creamy peanut-chili-lime dressing makes this one of those meals you'll find yourself craving again and again. My children have always loved crispy tofu so much that it's often hard to get it to the table because they're constantly sneaking pieces straight from the pan! The good news is this recipe is easy enough for weeknight dinners, holds up beautifully for meal prep, and tastes just as delicious packed for lunch the next day. Raw cabbage is rich in glucosinolates, compounds that are converted into beneficial isothiocyanates, including sulforaphane, when the cabbage is chopped or chewed. I love adding raw cruciferous vegetables to our plates every day—it's one of my favorite ways to add more protective plant compounds to our meals while supporting healthy aging, balanced inflammatory responses, and long-term wellness.