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Black rice is topped with seared veggies, delicious orange miso dressing, and pineapple salsa for a filling and fresh meal in a bowl.
Remove black rice, coconut milk, cauliflower, baby bok choy, tofu, sake, Vegano Orange Miso Dressing, Vegano Pineapple Salsa and sesame Seeds from the bag to prepare for cooking.
Preheat the oven to 400º F.
Add black rice to a small pot with 1 ½ cups of water and coconut milk provided. Bring to a boil then cover and simmer for 25 minutes. (Black rice takes about 5-10 minutes longer than white rice)
Slice cauliflower into large pieces from top to bottom.
Place cauliflower on a lined baking sheet, drizzle in olive oil, salt and pepper and roast in the oven for 15-20 minutes.
Remove the baby bok choy leaves one by one. Set aside.
Remove tofu from the packaging and wrap in a paper towel to soak out any excess water. Cut into small cubes.
Heat a large pan on high and add olive oil. Sear baby bok choy and tofu in the pan for 2-3 minutes until they have a nice brown crust. Add sake and sear for an additional 2 minutes to deglaze (this allows for the flavours in the pan to come to the surface creating a delicious flavour).
In two medium sized bowls, add black rice, cauliflower, baby bok choy and tofu. Top with Vegano Orange Miso Dressing, Vegano Pineapple Salsa and sesame seeds.