Low-Carb Vegan Tofu Bowl with Cabbage Rice
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Running on Real Food · by Deryn Macey★ 5.0 (30)

Low-Carb Vegan Tofu Bowl with Cabbage Rice

NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 51%
CARBS 36G33% OF CAL
16G FIBER11G SUGAR9G OTHER
FAT 26G53% OF CAL
4G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A low-carb vegan dinner bowl built on cabbage rice instead of traditional rice, topped with crispy tofu, avocado, broccoli, kale, and a creamy almond butter sauce. Satisfying and packed with vegetables.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 package firm or extra-firm tofu, 350g (pressed (see notes))
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tsp garlic powder
  • 1 tbsp cornstarch
  • pinch black 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)
  • 4 tbsp almond, peanut 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 stevia (a few drops liquid stevia or 1 tbsp maple syrup)
  • salt and pepper
  • 1 avocado
  • 4 cups broccoli florets
  • 4 cups finely chopped kale
PREP
20M
SODIUM
869MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.