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Coconut Tofu Detox Bowl with Broccoli & Cilantro Jalapeno Dressing
2 or 2 Serving Dinner

Coconut Tofu Detox Bowl

with Broccoli & Cilantro Jalapeño Dressing

Tags: Gluten-Free, High-Protein, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
560
FAT
25g
CARBOHYDRATES
29g
PROTEIN
34g

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INGREDIENTS

  1. 2 cloves garlic
  2. 1 oz ginger
  3. 6 oz broccoli florets
  4. 15.5 oz Wildwood® Organic Extra Firm Sprouted Tofu
  5. 1 lemon
  6. 1 jalapeño
  7. 1 tbsp coconut oil
  8. 8 oz precooked rice and vegetable quinoa blend
  9. ¼ cup cilantro chutney
  10. 4 oz shredded green cabbage
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Tools: Blender, Medium saucepan with lid, Large nonstick skillet
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
560
FAT
25g
CARBOHYDRATES
29g
PROTEIN
34g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

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.

2
Crisp the tofu

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.

3
Steam the broccoli

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.

4
Make the cilantro jalapeño dressing

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.

5
Serve

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.

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