2 Serving
Lunch
Sushi Bowl
with Teriyaki Tofu & Pickled Ginger
SERVINGS
PREP & COOK TIME
5 min
CALORIES
490
FAT
18g
CARBOHYDRATES
33g
PROTEIN
28g
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INGREDIENTS
- 8 oz rice and quinoa vegetable blend
- 6 oz Wildwood® Organic Sproutofu® Baked Tofu
- 1 cucumber
- 2 oz baby spinach
- 1 cup edamame
- ¼ cup Follow Your Heart® Organic Miso Ginger dressing
- 2 oz pickled ginger
- For full ingredient list, see Nutrition
Allergens: soy
SERVINGS
PREP & COOK TIME
5 min
CALORIES
490
FAT
18g
CARBOHYDRATES
33g
PROTEIN
28g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the bowls
Make a small 2 inch tear in the top of the rice and quinoa vegetable blend bag, and microwave for 1 minute. Cut the tofu into cubes. Thinly slice the cucumber. Add the rice quinoa vegetable blend to a large bowl and toss with the spinach, edamame, and miso ginger dressing. Divide the salad between 2 bowls. Top with the tofu, cucumber, and pickled ginger. Enjoy!
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