Roasted Tofu Bowl

Lunch

Cook Time: 25 min Difficulty: Easy Servings: 1

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

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.
            