Law school has been sooooo busy that I am totally here for any kind of recipe that is tasty, easy to meal prep, and requires minimal cooking. I love Nasoya's TofuBaked because its ready to go right out of the package! The sesame ginger is my favvv flavor and is a quick, easy, and healthy option for a busy lifestyle!
Let me know what you think! And if you try the recipe and like it, snap a pick and share to insta tagging @simply__radishing for a feature!
Download a printable PDF of the recipe below:
Ingredients (makes 4 servings):
1 block of Nasoya Sesame Ginger Tofu *
1 cup brown rice
4 handfuls of spinach
1 cup of shredded carrots
1 cup of sliced cucumbers
1 mango
2 ripe avocados
1 cup edamame
1/4 cup pickled onion **
1/2 cup vegan mayo
2-3 tbsp sriracha
2 tbsp sesame seeds
coconut aminos (optional)
** how to pickle onions:
Slice red onion thinly and place in jar.
Add 1/4 cup of apple cider vinegar, 2 tbsp honey, 1 tsp red pepper flakes, and a pinch of salt.
Fill rest of the jar with water and place in the fridge over night - you can also fill with boiling water and have pickled onions in 45 mins - 1 hr!
Instructions:
Cook your rice according to instructions on the package.
While rice is cooking, cut your mango, thaw out your edamame according to instructions on package, slice your tofu into thin slices, and slice your cucumber thinly.
Prepare the sriracha mayo dressing by combining sriracha and vegan mayo in a bowl and whisking thoroughly - add more sriracha if you want it a little spicier!
Start assembling your bowls starting with spinach then topping with a scoop of brown rice (this is one of my fav meals to meal prep but also great to serve for friends or family).
Top each bowl with 1/4 cup edamame, 1/4 cup shredded carrots, 1/4 cup sliced cucumber, 1/2 avocado, 1/4 of the diced mango, and 1/4 of the sliced tofu. If you'd like you can drizzle on some coconut aminos!
Top with the vegan mayo and sprinkle on your sesame seeds and enjoy!
* This post was sponsored by Nasoya Tofu.
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