Lunch made easy thanks to @purplecarrotxo! Have you tried their Bibimbap recipe, made with America’s Favorite Tofu (that’s us!) and our Vegan Kimchi? . . . Ingredients: 8.8 oz precooked brown rice 6 oz Nasoya Organic Sproutofu Baked Tofu 1 cucumber 1 carrot 3.5 oz vegan cabbage kimchi ¼ cup sweet chile sauce Prep: 1. Make a small 2 inch tear on the top of the brown rice bag, and microwave for 1 minute. Cut the tofu into cubes. Thinly slice the cucumber. With a box grater, shred the carrot. 2. Divide the cooked brown rice between serving bowls. Top with the cubed tofu, sliced cucumbers, shredded carrots, and kimchi. When you’re ready to eat, drizzle with sweet chile sauce. . . . #AmericasEasiestRecipes #AmericasMostDeliciousTofu #Nasoya #plantbased #plantpower #plantpowered #vegansofig #vegansofinstagram