Tofu Buddha Bowl

0 comments
Tofu Buddha Bowl
By Stephanie Lambley & Luke Bishop
Instagram @vegetarianculinarian

 

- 1 cup cooked brown rice as a base

- 3/4 cup edamame beans

- 1/2 cup julienne grated carrot

- 1/2 cup sliced cucumber 

- 1/2 cup grated purple cabbage 

- 1/2 cup coriander

- 3/4 cup fresh firm tofu 

- 1/4 cup shredded dry seaweed or seaweed salad

 

Topped with Culleys Siracha Mayo, sesame oil and sesame seeds!

 

Leave a comment

All blog comments are checked prior to publishing
You have successfully subscribed!
This email has been registered