2 Serving
Lunch
Brown Rice Banh Mi Bowls
with Tofu & Pickled Jalapeños
Cook Time
2 Servings | 5 min
Nutrition (per serving)
CALORIES
600
FAT
27g
CARBOHYDRATES
65g
PROTEIN
20g
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INGREDIENTS
- precooked brown rice, cooked
- wildwood organic sproutofu baked tofu
- sriracha
- follow your heart soy free vegenaise
- fresh cilantro
- shredded carrot, shredded
- pickled jalapenos
Allergens: Soy
Cook Time
2 Servings | 5 min
Nutrition (per serving)
CALORIES
600
FAT
27g
CARBOHYDRATES
65g
PROTEIN
20g
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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