Recipes
DIRECTIONS
Divide the rice between 4 bowls and arrange the tofu, grapes, avocado, beets, and carrots on top. Sprinkle with scallions and sesame seeds, and serve with the dressing.
Prep time: 20 minutes
Ingredients
5 cups cooked brown or white jasmine rice, kept warm
2 (6-ounce) packages extra-firm tofu, cubed
2 cups halved red California grapes
1 avocado, pitted, peeled, and thinly sliced
1 large golden beet, peeled, and shredded
1 large carrot, peeled, and shredded with a vegetable peeler
2 scallions, thinly sliced
Sprinkle of toasted sesame seeds
6 ounces light Asian ginger-sesame salad dressing
DIRECTIONS
Divide the rice between 4 bowls and arrange the tofu, grapes, avocado, beets, and carrots on top. Sprinkle with scallions and sesame seeds, and serve with the dressing.
Prep time: 20 minutes
Notes
This recipe may support a healthy immune system.
This is a heart-smart recipe.
This recipe supports a healthy brain.
This recipe supports a healthy colon.
This is a Vegan recipe
This is a Gluten-free recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe
Servings
Serves 4
Nutritional Information
Nutritional analysis per serving: Calories 620; Protein 19 g; Carbohydrate 101 g; Fat 17 g (25% Calories from Fat); Saturated Fat 2.5 g (4% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 450 mg; Fiber 11 g.
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 89 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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