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Smoked Tofu Buddha Bowl

Serves 4

My Fitness Pal
RECIPE DETAILS
RANGE IMPACT
SERVES 4

INGREDIENTS

Tofu
smoked tofu, diced large
400g
Sriracha sauce
20g
sesame oil
1 tbsp
Carrot
carrot, peeled into ribbons
200g
rice wine vinegar
50ml
palm sugar
30g
Chickpeas
onion, sliced
100g
garlic, finely chopped
2 cloves
olive oil
40g
chickpeas (no salt), drained
200g
chilli powder
1 tsp
garlic powder
1 tsp
Kale
kale, picked and washed
100g
Qunioa
quinoa (300g cooked)
100g
tenderstem broccoli
200g
Kimchi
kimchi (homemade – vegan)
200g
Other
lemon, juiced
1
salt
2.5g
pepper
2.5g

METHOD

Marinade the smoked tofu with sesame oil and the Sriracha sauce overnight or for at least 2-4hrs.
Pickle the carrot the day before with the rice wine vinegar and palm sugar.
Blanch the broccoli for 2 mins and the kale for 10 seconds then refresh and set aside.
Cook the onions and garlic in the oil and add the chickpeas with the chilli and garlic powder, season and keep aside.
Sear the smoked tofu in a pan.
Finally, add all the ingredient separately in your bowl and top with the seared tofu and enjoy!

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 478g
% RNI
Energy kJ
389
4%
1858
22%
Energy kcal
93
4%
444
22%
4.3g
6%
20.5g
29%
0.6g
3%
2.9g
14%
3.3g
3%
15.8g
17%
0.31g
5%
1.47g
24%
Protein
3.9g
-
18.6g
-
Carbohydrates
8.9g
-
42.5g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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