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sriracha baked tofu rice bowls



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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 4


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Step 1

Pre-heat oven to 400 degrees F.

Step 2

Cut tofu into small cubes and toss with sriracha, soy sauce and garlic powder. Place on a baking sheet lined with parchment paper or a silicone baking mat.

Step 3

Bake for 25-35 minutes until golden brown and crispy.

Step 4

While the tofu is baking, cook the rice and edamame according to package instructions. Keep in mind if you’re using brown rice, you may need up to 45 minutes to cook it so get that started before the tofu.

Step 5

Grate or julienne the carrots.

Step 6

Whisk all the sauce ingredients together in a small dish or container.

Step 7

Assemble the bowls by preparing 4 bowls or containers then adding a handful of greens to each. Divide the rice, edamame, carrot, tofu and avocado between the bowls. Top each with the sesame seeds and a drizzle of the sauce.

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