Coconut Tofu Detox Bowl
with Broccoli & Cilantro Jalapeño Dressing
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- 2 cloves garlic
- 1 oz ginger
- 6 oz broccoli florets
- 15.5 oz Wildwood® Organic Extra Firm Sprouted Tofu
- 1 lemon
- 1 jalapeño
- 1 tbsp coconut oil
- 8 oz precooked rice and vegetable quinoa blend
- ¼ cup cilantro chutney
- 4 oz shredded green cabbage
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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.