1: Drain and chop tofu, mix in 30ml soy sauce.
2: Dice cucumber and set aside.
3: Microwave edamame for 6-8 minutes covered and add salt.
4: Blend cottage cheese and Greek yogurt together.
5: Prepare cauliflower rice in a pan and add soy sauce, salt, garlic powder, and paprika.
6: Assemble bowls with cauliflower rice, tofu, edamame, seaweed salad, cucumber, and pickled ginger.
7: Add sauce to a bag, snip, and drizzle on bowls.
8: Add sesame seeds on top and enjoy.
