Veggie Bowl with Braised Tofu
[Vegan]

For the Spicy Ginger-Garlic Sauce Prep:

1. Add ALL ingredients to your blender cup: - coconut aminos (or tamari sauce) - coconut water - freshly grated ginger (or ground ginger) - lemon juice - peeled garlic cloves
2. Power blend for 1-2 minutes until the sauce reaches a creamy consistency.
3. Keep refrigerated until ready to serve.

For the Rice and Veggies Prep:

1. Clean rice previously to adding to boil – add to a fine-mesh strainer, and rinse well under cool running water.
2. Add the veggie stock to a medium sized pot, and bring to a medium boil.
3. Add 1 tsp of salt and the clean rice.
4. Cover and let simmer the rice until the veggie stock is absorbed, for 15-16 min.
5. Remove from heat and leave the rice under steam until ready to serve. *During the rice prep work on broiling the veggies – preheat the oven on broil, and prepare a large rimmed flat baking tray
6. Clean, thinly slice the purple cabbage and add to a clean bowl. (Using a mandoline to achieve the julienne or thin slices preferred and time-efficient.)