smoked tofu, diced large
carrot, peeled into ribbons
garlic, finely chopped
chickpeas (no salt), drained
kale, picked and washed
quinoa (300g cooked)
kimchi (homemade – vegan)
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!
Per 478g serving
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.