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Sriracha Baked Tofu Brown Rice Bowls

Deryn Macey
  • minutes
  • Serves

INGREDIENTS

1/4

Avocado per serving

1

Carrot per serving

1/2 cup

Edamame per serving, cooked

2 dashes

Garlic powder

1

big handful Greens per serving

1

package Sprouted extra-firm tofu, organic

2 tbsp

Lime juice, fresh

3 tbsp

Maple syrup, pure

1

drizzle Quick ponzu sauce

1/4 cup

Soy sauce or tamari

3

Splashes of soy sauce

3 1/3 tbsp

Sriracha

1/2 cup

Brown rice per serving, cooked

1

sprinkle Sesame seeds, black or regular

2 tsp

Sesame oil