Servings: 4 containers

1 recipe Tofu Crumbles 1 recipe Tofu Crumbles
1 (12 ounce) package frozen riced cauliflower 1 (12 ounce) package frozen riced cauliflower
4 teaspoons olive oil 4 teaspoons olive oil
1 teaspoon no-salt-added taco seasoning 1 teaspoon no-salt-added taco seasoning
1 cup thinly sliced red cabbage 1 cup thinly sliced red cabbage
1 cup diced avocado 1 cup diced avocado
½ cup pico de gallo or salsa ½ cup pico de gallo or salsa
¼ cup chopped fresh cilantro ¼ cup chopped fresh cilantro

Prepare Tofu Crumbles as directed.
While the Tofu Crumbles cook, prepare riced cauliflower according to package directions. Toss with oil and taco seasoning.
Divide the cauliflower among 4 single-serving containers with lids. Top each with ½ cup Tofu Crumbles, ¼ cup each cabbage and avocado, 2 tablespoons pico de gallo (or salsa) and 1 tablespoon cilantro. Seal the containers and refrigerate until ready to eat.
To make ahead: subheading: To make ahead:
Refrigerate for up to 4 days.

From: Mama Kinloch  From: Mama Kinloch