DAY 6: Cashew Fried Rice, Miso Soup, Avocado, Cucumber Spears & Cherry Tomatoes

Cashew Fried Rice

  • 1½ cups cooked brown rice

  • 2 carrots, sliced diagonally

  • 2 green onions, chopped

  • 1 stalk broccoli, chopped

  • 1 Tbsp olive oil

  • 1/3 cup tamari

  • 5 tsp peanut butter

  • 1 tsp garlic powder

  • 2 tsp sesame seeds

  • ½ cup raw cashews

Instructions

Heat oil in a skillet. Add carrots, green onion and broccoli; cook for 5-6 minutes until veggies are tender-crisp. Add tofu and broccoli to skillet and stir. Whisk together tamari, peanut butter, and garlic powder (heat slightly for easier mixing). Add cooked rice and then sauce to the tofu mixture and stir to combine. Top with sesame seeds and cashews

Miso Salad & Veggie Sides

  • 2 Tbsp miso paste

  • 2 cups hot water

  • 2 green onions, chopped

  • 3 mushrooms, sliced

Instructions

Stir miso paste into hot water until well-combined. Add green on ions and mushrooms. Serve.

Veggies: Slice avocado, cut cucumber into spears, plate ½ pint cherry tomatoes and serve alongside Cashew Fried Rice.