PREP: 15 minutes
Vegetarian, Nut-Free, Egg-Free, Vegan, Pescatarian, Dairy-Free, Gluten-Free
chili garlic sauce
grated fresh ginger
extra-firm tofu, cut into 3/4 inch cubes
cooked brown rice
shredded red cabbage
English cucumber, diced
In a small bowl, whisk together the pineapple juice, tamari, chili garlic sauce, and ginger. Pour the mixture over the tofu and allow it to sit in the refrigerator for at least 15 minutes.
When ready to serve, arrange the rice in a serving bowl. Top it with the cabbage, cucumber, pineapple, tofu, and avocado.
Serve immediately with some fresh cilantro.
|Total Fat (g)||26|
|Saturated fat (g)||4|
|Total Carbohydrate (g)||77|
|Dietary Fiber (g)||13|
|Total Sugars (g)||18|
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