Brown rice, tofu, red cabbage, orange, beets & almond bowl
Particularities
- ServesServes 2
- Prep time15 mins
- Cook time20 mins
- Timeout5 mins
- FreezingNe se congèle pas.
Ingredients
- 1 cup of brown rice
- 1 1/2 cup of water
- Salt & pepper, as preferred
- 1 cup of cooked beets, peeled and quartered
- 1 orange, peeled and sliced
- 1/4 cup of Tamari almonds, chopped
Coleslaw
- 1 tablespoon of almond butter
- 2 tablespoons of vegetable oil
- 1 tablespoon of rice vinegar
- 2 cups of red cabbage, minced
- Salt & pepper, as preferred
Tofu
- 1 tablespoon of vegetable oil
- 1 cup of plain or ginger tofu, diced
- 1/4 cup of Soy sauce (or Tamari)
- 2 tablespoons of sugar
- 1 tablespoon of balsamic vinegar
Steps
- Rinse the rice properly, then add to a pot with water. Cover then bring to a boil and simmer over low heat for 12 minutes. Remove from the heat and set aside for 5 minutes. Season then set aside.
- Wisk the almond butter, vegetable oil and rice vinegar in a bowl. Add the cabbage and stir well, season then set aside.
- Heat the vegetable oil in a pan over high heat then brown the tofu pieces for 5 minutes. Add the remaining tofu ingredients, then continue cooking for another 2 minutes.
- Add the brown rice to the bowls, along with the tofu, coleslaw, beets, orange slices and almonds.
Tips & tricks
Cannot be frozen.
Recipe published on August 19, 2018
