
Coconut Tofu Detox Bowl
with Broccoli & Cilantro Jalapeño Dressing
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- garlic
- ginger
- broccoli florets
- wildwood
- lemon
- jalapeño
- coconut oil
- precooked rice and vegetable quinoa blend, cooked
- cilantro chutney
- shredded green cabbage, shredded
- salt and pepper
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Peel the garlic and ginger. Cut the broccoli into bite-sized pieces. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Halve the lemon. Trim, deseed and thinly slice the jalapeño.
Place a large nonstick skillet over medium-high heat with the coconut oil. Once the oil is hot, add the cubed tofu and a pinch of salt and pepper. Cook, tossing the tofu occasionally, until browned and crispy, about 4 to 5 minutes.
Bring a medium saucepan with a few inches of salted water to a boil. Once the water is boiling, add the broccoli florets and cover. Cook until crisp-tender, about 2 to 3 minutes. Drain the broccoli.
Add the garlic, ginger, cilantro chutney, just half of the sliced jalapeños, juice from half the lemon, and 2 tbsp water to a blender. Blend cilantro jalapeño dressing until smooth.
Make a small tear in the precooked rice and vegetable quinoa blend bag, and microwave for 1 minute. Divide the rice and vegetable quinoa blend and shredded green cabbage between bowls. Top with steamed broccoli, coconut tofu, and the remaining sliced jalapeños. Drizzle with cilantro jalapeño dressing.
SIMILAR RECIPES

Korean Tofu Bowls with Sugar Snap Peas & Kimchi

Almond Butter Tofu with Bamboo Rice & Steamed Fresh Vegetables

White Lentil Walnut Risotto with Roasted Broccoli & Peppers

Tofu Peanut Stir Fry with Charred Broccoli & Midnight Grains

General Tso's Tofu with Quinoa and Steamed Broccoli
