Gluten-free – Vegan – Low-Carb
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This is one of my favorite dishes. It is full of protein and healthy fat making it a well-rounded, balanced meal.
Cabbage Rice
If you haven’t ever made cabbage rice, wait until you try it! I know cauliflower rice is popular right now but I have friends who are cauliflowered out between cauliflower pizza crusts and all substitutions using cauliflower! LOL You are going to need a food processor to dice up the cabbage to make “cabbage rice.” I use coconut oil or avocado oil when I saute on the stove.
Ingredients
Baked Tofu
- 1 package of tofu, pressed (lay skillet on top of tofu wrapped in paper towels for 15-20 mins on counter)
- 2 TBSP GF tamari (or coconut aminos for soy free)
- 1 tsp garlic powder
- 1 TBSP arrowroot powder
- 1/4 tsp black pepper
Cabbage Rice
- 1/2 medium cabbage, riced
- 1/2 cup scallions (green onions), chopped
- 1/2 cup fresh cilantro, chopped
- 4 garlic gloves
Almond Butter Dressing
- 4 TBSP almond butter
- 4 TBSP coconut milk
- 1 TBSP coconut aminos
- 1 TBSP GF tamari
- 1 TBSP rice wine vinegar
- 1 TBSP maple syrup
- 2 tsp your choice of hot sauce
- 1/4 tsp himalayan sea salt
- 1/4 tsp black pepper
For the Bowl
- 1-2 avocados (1/4 -1/2 avocado per bowl)
- 2 cups broccoli steamed or baked (I prefer baked for a little bit of crunch but my kids eat steamed)
- 1/2 bunch of kale, chopped
Instructions
- Bake the tofu. Preheat the oven to 425 F. Cube the pressed tofu and place in a bowl. Mix with the rest of the tofu ingredients then place the pieces on a silicone mat or parchment paper on a baking sheet. Bake the tofu for 15-20 minutes, flip and bake another 10-20 minutes until it’s brown and puffy.
- Make the cabbage rice. Slice cabbage in half if small and 1/4 if large then chop into chunks. Add the chunks to a food processor and pulse a few times until the cabbage has the consistency of rice. Add the “riced” cabbage to a large skillet with the rest of the cabbage rice ingredients and cook over high until until tender and brown, about 10 minutes. Mix every few minutes.
- Make the sauce. Whisk the sauce ingredients together in a bowl or container until smooth and creamy.
- Assemble the bowls. Layer it with your “riced” cabbage then add the kale, broccoli, tofu, avocado, and then top with the almond butter dressing. Enjoy!