Garden of Vegan

High-res Food on the Go: a slightly altered version of my Spinach, Avocado, and Brown Rice Salad with Seasoned Tofu (Instead of baking the tofu I sautéed it in coconut oil until crispy and golden and then seasoned with light soy sauce and sriracha.)
To make this salad portable: combine the spinach, chilled tofu, and pumpkin seeds in one container. Add the balsamic vinaigrette to the chopped tomatoes in a separate smaller container. Put a scoop of brown rice in a third container with half of a scored avocado in plastic wrap. To serve: Scoop out the avocado with a spoon and add all ingredients to the spinach and tofu, seal with a lid and shake until all ingredients are combined.

Food on the Go: a slightly altered version of my Spinach, Avocado, and Brown Rice Salad with Seasoned Tofu (Instead of baking the tofu I sautéed it in coconut oil until crispy and golden and then seasoned with light soy sauce and sriracha.)

To make this salad portable: combine the spinach, chilled tofu, and pumpkin seeds in one container. Add the balsamic vinaigrette to the chopped tomatoes in a separate smaller container. Put a scoop of brown rice in a third container with half of a scored avocado in plastic wrap. To serve: Scoop out the avocado with a spoon and add all ingredients to the spinach and tofu, seal with a lid and shake until all ingredients are combined.