Healthy Low-Carb Vegan Bowls

runningonrealfood.com

Sue

subheading: For the Baked Tofu:

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

subheading: For the Almond Butter Sauce:

4 tbsp peanut, almond or sunflower seed butter ( 60 g)

2 tbsp soy sauce or gluten-free tamari

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

subheading: For the Cabbage Rice:

1 small green cabbage, riced

1 tsp coconut oil

½ cup lightly packed chopped green onion

½ cup lightly packed chopped fresh cilantro

3 cloves garlic, minced

subheading: For the Bowls:

1 to 2 avocado ( ¼ to ½ per bowl)

4 cups broccoli florets, steamed ( 1 cup per bowl)

4 cups finely chopped kale, steamed or massaged ( 1 cup per bowl)

Directions at runningonrealfood.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer