2 Serving
Lunch
Brown Rice Banh Mi Bowls
with Tofu & Pickled Jalapeños
SERVINGS
PREP & COOK TIME
5 min
CALORIES
600
FAT
27g
CARBOHYDRATES
65g
PROTEIN
20g
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INGREDIENTS
- 8.8 oz precooked brown rice
- 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 jalapenos
- For full ingredient list, see Nutrition
Allergens: Soy
SERVINGS
PREP & COOK TIME
5 min
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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