Crispy Tofu Bowl with Soy Lime Dressing

Crispy Tofu Bowl with Soy Lime Dressing

The combination of crispy smoked tofu, crunchy veggies and a zesty dressing makes for a vibrant and delicious dinner.

Servings: 1

Rating:  

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • 200 200 g brown basmati rice
  • 400 400 g smoked tofu (drained well on kitchen paper)
  • 2 2 tsp vegetable oil
  • 200 200 g Tenderstem broccoli (halved)
  • 150 150 g sugar snap peas
  • 2 2 carrots (cut into matchsticks)
  • 2 2 Tbsp brown miso paste
  • 2 2 Tbsp reduced salt soy sauce
  • 1 1 Tbsp maple syrup
  • 3 3 Tbsp lime juice
  • 1 1 red chilli (thinly sliced)
  • Black sesame seeds (to serve)

Method

  1. Preheat the oven to 220°C, gas mark 7. Simmer the rice in a medium saucepan over a high heat with plenty of water for 20-25 minutes until tender. Drain, return to the covered pan and keep warm.
  2. Meanwhile, cut the tofu into 1cm slices, and brush with the oil. Place onto a baking tray and cook for 15 minutes, or until crisp at the edges.
  3. Blanch the broccoli and sugar snap peas in a pan of boiling water for 1 minute. Drain, rinse in cold water, dry on a clean tea towel and mix with the carrots.
  4. Mix the miso, soy, maple syrup and lime juice together. Divide the rice between 4 large bowls. Top with the vegetables, tofu, chilli and sesame seeds. Serve drizzled with the dressing.

If you love bowl food then you’ll love these vegan Buddha Bowl recipes

Written by

Waitrose and Partners

Waitrose and Partners

Waitrose & Partners is a brand of British supermarkets, founded in 1904 as Waite, Rose & Taylor.

www.waitrose.com/home/recipes/healthyeating/Healthy-vegan-recipes.html

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it