Marinated Tofu Poke Bowl
Serves:
4
Difficulty:
Easy
Ready in:
20 minutes
1 bunch kale & spinach
1 head broccoli
1 small bunch radishes
1 punnet berry tomatoes
500 g silken tofu
1 carrot
250 g mix quinoa & brown rice
125 g tinned sweetcorn
1 avocado
1 handful bean shoots
1 fresh coriander & basil pots
1 knob of ginger
1 lemon
soy sauce & olive oil
- Slice tofu into cubes, marinate with soy and ginger.
- Wash quinoa and kale. Thinly slice broccoli, add lemon juice.
- Wash radishes, tomatoes, drain corn. Slice radishes finely and cut tomatoes in half.
- Heat quinoa and rice mix as per on pack instructions.
- Cut avocado in half, remove stone and skin and slice into 5 pieces. Pick some of the herbs from the pots and wash.
- To assemble the salad, place the kale and spinach mix in bowl, then add all other ingredients around the bowl, top with the tofu and herb salad. In a small bowl add a little, soy, ginger and lemon juice whisk together and use as a dressing.
