INGREDIENTS Crispy baked tofu and rice 1 block (12 to 15 ounces) organic extra-firm tofu 1 tablespoon extra-virgin olive oil 1 tablespoon reduced-sodium tamari* or soy sauce 1 tablespoon cornstarch or arrowroot starch 1 ¼ cups brown basmati rice or long-grain brown rice, rinsed Peanut sauce ⅓ cup creamy peanut butter 3 tablespoons lime juice (about 1 lime) 2 tablespoons reduced-sodium tamari* or soy sauce 1 tablespoon honey or maple syrup, to taste 2 teaspoons toasted sesame oil 2 garlic cloves, pressed or minced ¼ teaspoon red pepper flakes (omit or reduce if sensitive to spice) Mango salsa and cabbage 2 large ripe mangos, diced 1 medium red bell pepper, chopped ½ cup (about 4) thinly slice

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