2 Serving
Lunch
Sushi Bowls
with Teriyaki Tofu & Pickled Ginger
SERVINGS
PREP & COOK TIME
5 min
CALORIES
580
FAT
27g
CARBOHYDRATES
62g
PROTEIN
25g
Get Recipes Delivered
INGREDIENTS
- 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
Allergens: soy
SERVINGS
PREP & COOK TIME
5 min
CALORIES
580
FAT
27g
CARBOHYDRATES
62g
PROTEIN
25g
Get Recipes Delivered
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.
SIMILAR RECIPES
SOLD OUT
2 Serving
Lunch
Kidney Bean Salads with Roasted Red Peppers & Parsley
5 Mins
/
410 Calories
SOLD OUT
2 Serving
Lunch
Quinoa Power Bowls with Chickpeas & Stuffed Grape Leaves
5 Mins
/
470 Calories
SOLD OUT
2 Serving
Lunch
Brown Rice Banh Mi Bowls with Tofu & Pickled Jalapeños
5 Mins
/
600 Calories
