Brown rice, tofu, red cabbage, orange, beets & almond bowl

Brown rice, tofu, red cabbage, orange, beets & almond bowl
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  • ServesServes 2
  • Prep time15 mins
  • Cook time20 mins
  • Timeout5 mins
  • FreezingNe se congèle pas.


  • 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
  • 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
  • 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


  1. 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.
  2. Wisk the almond butter, vegetable oil and rice vinegar in a bowl. Add the cabbage and stir well, season then set aside.
  3. 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.
  4. 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