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Brown Rice Banh Mi Bowls with Tofu & Pickled Jalapeños
2 Serving Lunch

Brown Rice Banh Mi Bowls

with Tofu & Pickled Jalapeños

Tags: Gluten-Free, Nut-Free, Quick and Easy
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
600
FAT
27g
CARBOHYDRATES
65g
PROTEIN
20g

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INGREDIENTS

  1. 8.8 oz precooked brown rice
  2. 6 oz Wildwood Organic Sproutofu Baked Tofu
  3. 2 tsp Sriracha
  4. ¼ cup Follow Your Heart Soy Free Vegenaise
  5. ¼ oz fresh cilantro
  6. 4 oz shredded carrot
  7. ¼ cup pickled jalapenos
  8. For full ingredient list, see Nutrition
Allergens: Soy
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
600
FAT
27g
CARBOHYDRATES
65g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the bowls

Make a small tear on the top of the brown rice bag, and microwave for 1 minute. Cut the tofu into ½ inch cubes. In a small bowl, combine the sriracha and Vegenaise. Pick the cilantro leaves.

2
Serve

Divide the cooked brown rice between bowls. Top with tofu, shredded carrots, pickled jalapeno, and cilantro leaves. When you’re ready to eat, drizzle with sriracha mayo. Enjoy!

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