Vietnamese Tofu Bowl | Plant-Based Recipes
Tender quinoa rice, crunchy pickled veggies, and crispy sriracha-coated tofu in a fresh, flavorful dish. Perfect for spicy lovers!
Keywords
- Winter Recipes
- Seasonal Menu
- Nut-Free
- High-Protein
- Gluten-Free
- Tofu
- Root Vegetables
- Leafy Greens
- Salad
- Grain Bowl
- Dinner
Ingredients
- ½ cup quinoa speckled rice
- 1 carrot
- 1 jalapeno
- 3 radishes
- 2 packets turbinado sugar
- ¼ cup rice vinegar
- 15.5 oz Wildwood® organic sprouted tofu
- 1/3 cup potato starch
- 3 sriracha packets
- 3 tbsp Follow Your Heart Vegenaise
- Fresh cilantro
- 4 oz Roma greens
- 2 tbsp vegetable oil*
- Salt*
- *Not Included
- For full ingredient list, see Nutrition
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