with Kimchi & Sweet Chile Sauce
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- 8.8 oz precooked brown rice
- 6 oz Wildwood Organic Sproutofu Baked Tofu
- 1 cucumber
- 1 carrot
- 3.5 oz vegan cabbage kimchi
- ¼ cup sweet chile sauce
- For full ingredient list, see Nutrition
Make a small 2 inch tear on the top of the brown rice bag, and microwave for 1 minute. Cut the tofu into cubes. Thinly slice the cucumber. With a box grater, shred the carrot.
Divide the cooked brown rice between serving bowls. Top with the cubed tofu, sliced cucumbers, shredded carrots, and kimchi. When you’re ready to eat, drizzle with sweet chile sauce.