Sushi Bowl with Teriyaki Tofu & Pickled Ginger

Sushi Bowl

with Teriyaki Tofu & Pickled Ginger

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lunch

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SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
490
FAT
18g
CARBOHYDRATES
33g
PROTEIN
28g

MAIN INGREDIENTS

  1. 8 oz rice and quinoa vegetable blend
  2. 6 oz Wildwood® Organic Sproutofu® Baked Tofu
  3. 1 cucumber
  4. 2 oz baby spinach
  5. 1 cup edamame
  6. ¼ cup Follow Your Heart® Organic Miso Ginger dressing
  7. 2 oz pickled ginger
  8. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

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!