Speedy Summer Tofu Bowls
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 4.49 dollar
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1 cup Macro tri-colour quinoa, rinsed
- 350grams kaleslaw kit
- 1/4 cup peanut oil
- 500grams Macro classic tofu, cut into 2cm pieces
- 2tablespoons Obento tonkatsu sauce
- 2 Lebanese cucumbers, roughly chopped
- 1 long red chilli, deseeded, finely chopped
- 2 lime halves (to serve)
Nutrition per serving
2200kJ / 525Cal
2200 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
16.7grams
Fat
27.0grams
Carbs
48.5grams
Sugars
11.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Liven up your lunch with this fresh vegan tofu bowl that's bursting with bold flavours and textures. Ready in just 20 minutes, it makes for a quick and easy lunch.
Method
Step 1 of 4
Cook quinoa according to packet instructions. Cover to keep warm.
Step 2 of 4
Meanwhile, prepare kaleslaw kit according to packet instructions.
Step 3 of 4
Heat oil in a large frying pan over medium-high heat. Cook tofu, turning for 2 minutes or until golden and heated through. Add tonkatsu sauce and toss gently to coat.
Step 4 of 4
Divide quinoa, cucumber, kaleslaw and tofu among bowls. Sprinkle with chilli, drizzle over extra tonkatsu sauce and serve with lime halves.
You might also like
Your identity is kept private from the public