Brown Rice Banh Mi Bowls
with Tofu & Pickled Jalapeños
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- 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
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.
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!