Tofu Poke Bowl with Pickled Radishes, Tamari-Lime Sauce & Sweet Chili Mayo
*Store for up to 4 days in the refrigerator*
At-home prep instructions:
Optional- Preheat the oven to 350F.* Line a baking sheet with parchment paper. Spread the tofu out on the baking sheet and bake until warm, about 5 minutes (alternatively microwave).
Optional- Transfer the brown rice to a pot on the stove. Add a splash of water and cook at medium-low heat until warm, about 5 minutes (alternatively microwave).
To serve, transfer the brown rice and tofu to bowl. Layer the vegetables on top. Drizzle the tamari-lime sauce over everything and add the sweet chili mayo as desired.
*Alternatively, you can skip heating the rice and tofu and enjoy this dish cold!
Ingredients (organic whenever possible):
Ingredients (organic whenever possible): Brown rice, tofu, cucumber, carrot, cabbage, radishes, apple cider vinegar, gluten-free soy sauce, olive oil, lime juice, rice vinegar, ginger, vegan mayo, sweet chili sauce, sriracha, vegetable broth, sugar, salt.
*contains soy.