with Brown Rice & Cilantro Chutney
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- precooked rice and vegetable quinoa blend
- Wildwood Organic Sproutofu Baked Tofu Teriyaki
- shredded red cabbage
- curried hearts of palm
- cilantro chutney
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Make a small 2” tear on the top of the rice and vegetable quinoa blend bag, and microwave for 1 minute. Cut the tofu into cubes. Halve the lemon. Add the rice and vegetable quinoa blend to a large bowl and toss with the shredded red cabbage and the juice from the lemon.
Divide the salad between 2 bowls. Top with the tofu and curried hearts of palm. Drizzle with cilantro chutney. Enjoy!