Sushi Bowls with Teriyaki Tofu & Pickled Ginger

Sushi Bowls

with Teriyaki Tofu & Pickled Ginger

lunch

High-Protein Lunch Tofu Beans/Legumes Grain Bowl Japanese Nut-Free Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy One bowl Seasonal Menu 10 minutes or less
SERVINGS
2 4
PREP & COOK TIME
5 min
CALORIES
580
FAT
27g
CARBOHYDRATES
62g
PROTEIN
25g

MAIN INGREDIENTS

  1. 8 oz precooked brown rice
  2. 7 oz Wildwood® Organic SprouTofu® Baked Teriyaki Tofu
  3. 1 cucumber
  4. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  5. 2 tsp Sriracha
  6. ½ cup edamame
  7. 2 oz pickled ginger
  8. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

INSTRUCTIONS

1
Prepare the ingredients

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.

2
Serve

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.