with Teriyaki Tofu & Pickled Ginger
- 8 oz precooked brown rice
- 7 oz Wildwood® Organic SprouTofu® Baked Teriyaki Tofu
- 1 cucumber
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 2 tsp Sriracha
- ½ cup edamame
- 2 oz pickled ginger
- For full ingredient list, see Nutrition
Make a small tear on the top of the brown rice bag and microwave for 1 minute. Cut the tofu into cubes. Thinly slice the cucumber. Add the Vegenaise and Sriracha to a small bowl and mix well.
Divide the brown rice between 2 serving dishes. Top with cubed tofu, sliced cucumber, and edamame. Drizzle with Sriracha mayo and serve with pickled ginger.