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+ +

Roasted Tofu Bowl

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Lunch

- + +

Lunch

- - - Cook Time: 25 min - Difficulty: Easy - Servings: 1 + - + Cook Time: 25 min + Difficulty: Easy + + Servings: 1 + +

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Ingredients

-                140g firm tofu, drained and diced
1½ tsp vegetable oil
salt and pepper
10g ginger, peeled and grated
1½ tsp white miso paste
1½ tsp rice vinegar or white wine vinegar
20g quinoa
50g edamame or soya beans
1 handful mixed salad leaves
45g avocado, peeled, pitted and sliced
1 tsp sesame seeds, toasted
pickled ginger, to serve

-            

Ingredients

+            
+              140g firm tofu, drained and diced
+            

+            
+              1½ tsp vegetable oil
+            

+            salt and pepper

+            
+              10g ginger, peeled and grated
+            

+            
+              1½ tsp white miso paste
+            

+            
+              1½ tsp rice vinegar or white wine vinegar
+            

+            
+              20g quinoa
+            

+            
+              50g edamame or soya beans
+            

+            
+              1 handful mixed salad leaves
+            

+            
+              45g avocado, peeled, pitted and sliced
+            

+            
+              1 tsp sesame seeds, toasted
+            

+            
+              pickled ginger, to serve
+            

+          

- + +

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Directions

Step 1
Preheat the oven to 200°C. Pat the tofu dry with kitchen paper then tip into a roasting tin, drizzle with the oil and season to taste. Bake for 20 minutes, shaking halfway through cooking until golden. Meanwhile whisk together the ginger, miso and vinegar, add to the tofu and toss to coat.

Step 2
Meanwhile cook the quinoa and edamame beans according to the packet instructions then drain.

Step 3
Serve the tofu in a bowl on a bed of quinoa, edamame and salad leaves then garnish with avocado, sesame seeds and pickled ginger.

+ + + + +

Directions

+            
+              Step 1
Preheat the oven to 200°C. Pat the
+              tofu dry with kitchen paper then tip into a roasting tin, drizzle
+              with the oil and season to taste. Bake for 20 minutes, shaking
+              halfway through cooking until golden. Meanwhile whisk together the
+              ginger, miso and vinegar, add to the tofu and toss to coat.
+            

+            
+              Step 2
Meanwhile cook the quinoa and edamame
+              beans according to the packet instructions then drain.
+            

+            
+              Step 3
Serve the tofu in a bowl on a bed of
+              quinoa, edamame and salad leaves then garnish with avocado, sesame
+              seeds and pickled ginger.
+            

+          

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