• prep: 20 min
• cook: 30 min
• total: 50 min

servings:

This Asian-inspired, low-carb vegan dinner options features a twist on traditional rice: cabbage rice! You’ll love the “fried” rice paired with avocado, broccoli, kale and a creamy almond butter sauce.

• 1 350 g package firm or extra-firm tofu, pressed (see notes)
• 2 tbsp soy sauce or gluten-free tamari
• 1 tsp garlic powder
• 1 tbsp arrowroot powder or cornstarch
• pinch of black pepper
• 4 tbsp peanut, almond or sunflower seed butter (60 g)
• 1 tbsp rice wine vinegar (unseasoned or seasoned)
• 2 tsp Sriracha sauce (reduce or omit if sensitive to spice)
• 4 tbsp unsweetened cashew, almond or coconut milk
• pinch of stevia, a few drops liquid stevia or 1 tbsp maple syrup
• salt and pepper
• 1 small green cabbage, riced
• 1 tsp coconut oil
• 1/2 cup lightly packed chopped green onion
• 1/2 cup lightly packed chopped fresh cilantro
• 3 cloves garlic, minced
• 1-2 avocado (1/4-1/2 per bowl)
• 4 cups broccoli florets, steamed (1 cup per bowl)
• 4 cups finely chopped kale, steamed or massaged (1 cup per bowl)

Click Here For Step-By-Step Instructions