YOUR SOLIN GENERATED RECIPE
Fresh Rainbow Veggie Sushi Bowl
A vibrant bowl bursting with colorful fresh veggies, marinated extra firm tofu, and a delightful mix of brown rice and edamame, finished with a drizzle of soy sauce and a sprinkle of sesame seeds. This balanced sushi bowl delivers a harmonious blend of textures and flavors perfect for a healthy meal any time of the day.
INGREDIENTS
6 oz Extra Firm Tofu
1/2 cup Shelled Edamame
1/2 cup Brown Rice, Cooked
1/4 medium Avocado
1/4 cup Shredded Carrot
1/4 cup Diced Cucumber
1/4 cup Shredded Red Cabbage
1 tbsp Sesame Seeds
1 tbsp Soy Sauce
PREPARATION
Press the tofu to remove excess moisture and then cube it.
Heat a non-stick pan over medium heat and lightly sear the tofu cubes until golden on all sides.
Prepare the brown rice as per package instructions if not already cooked.
Blanch the shelled edamame in boiling water for 2-3 minutes, then drain and cool.
In a large bowl, combine the cooked brown rice, seared tofu, edamame, shredded carrot, diced cucumber, and shredded red cabbage.
Dice the avocado and gently fold it into the bowl.
Drizzle soy sauce over the mixture and toss lightly.
Finish by sprinkling sesame seeds on top. Serve immediately and enjoy your vibrant, fresh rainbow veggie sushi bowl.