Brown Rice Banh Mi Bowls
with Edamame & Pickled Jalapeños
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- 8 oz precooked rice and vegetable quinoa blend
- 6 oz Wildwood® Organic Sproutofu Baked Tofu
- 2 tsp Sriracha
- ¼ cup Follow Your Heart® Soy-Free Vegenaise
- ¼ oz fresh cilantro
- 4 oz shredded carrot
- ¼ cup pickled jalapeños
- For full ingredient list, see Nutrition
Make a small 2 inch tear in the top of the rice and vegetable quinoa blend bag, and microwave for 1 minute. Cut the tofu into cubes. Pick the cilantro leaves from the stems. In a small bowl, combine the Vegenaise and as much of the Sriracha as you’d like. Stir the spicy mayo well.
Divide the rice and vegetable quinoa blend between bowls. Top with tofu, shredded carrots, pickled jalapeno, and cilantro leaves. Top with spicy mayo. Enjoy!