Curried Cauliflower Bowls
with Brown Rice & Cilantro Chutney
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- 8 oz precooked brown rice
- 6 oz Wildwood® Organic Sproutofu® Baked Tofu Teriyaki
- 1 lemon
- 4 oz shredded red cabbage
- 2 oz curried cauliflower
- ¼ cup cilantro chutney
- For full ingredient list, see Nutrition
Make a small tear on the top of the brown rice, and microwave for 1 minute. Cut the tofu into cubes. Halve the lemon. Add the rice to a large bowl and toss with the shredded red cabbage, juice from the lemon, and a pinch of salt and pepper.
Divide the salad into 2 servings. Top each with the tofu and curried cauliflower. Drizzle with cilantro chutney. Enjoy!