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Tofu poke bowl

1.5 serves of vegetables in each serve

Preparation time: 30 minutes

Serves: 4

   1.5 serves of veg  in each bowl

Diet and Allergies:

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Preparation time: 30 minutes

Serves: 4

   1.5 serves of veg  in each bowl

Diet and Allergies:

, , ,

Ingredients

400g firm tofu, drained 
2 tbsp salt reduced soy sauce* 
2 cloves garlic, crushed 
2cm ginger, peeled & minced 
1 lemon, juiced  
1 tsp sesame seeds 
1 tsp sesame oil 
1 tbsp olive oil 
4 cups cooked brown rice 
1 avocado, sliced  
2 cups red cabbage, shredded 
1 large carrot, cut into ribbons  
1 cucumber sliced

Method

Cut the tofu into small cubes.  

Whisk the soy sauce, garlic, ginger, lemon juice, sesame seeds and sesame oil in a large bowl. Add the tofu and gently toss to coat. Marinate for 10 minutes. Drain and reserve the marinade. Lightly fry tofu in olive oil until brown and heated through. 

Divide the rice between 4 shallow bowls. Top with the tofu, avocado, red cabbage and carrot. Drizzle with the reserved marinade. 

 Tip: 

Use your favourite lettuce if you don’t have red cabbage.

*Gluten free if using gluten free soy sauce

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