Chilli Lime Tofu Bowl

 

Ingredients:

 

Marinated Tofu

 

Kale

 

Baby salad leaves

 

Carrot, red cabbage and yuzu dressing mix

 

Avocado (½ per portion)

 

Plum tomatoes, sliced

 

Cucumber

 

Pomegranate seeds

 

Chimichurri dressing

 

Method:

 

1. Roast the Tofu:

 

Preheat the oven to 180°C.

 

Place the tofu cubes on a baking ttra  and roast for 10 minutes, or until crispy and golden.

 

2. Prepare the Salad:

 

Add the kale to a serving bowl and massage for 1-2 minutes to soften.

 

Toss in the baby leaves, carrot, cabbage, and dressing until well combined.

 

 

3. Add the Veg:

 

Slice the avocado (½ per portion) and add to the salad bowl.

 

Add the plum tomatoes and cucumber.

 

 

4. Prep the Pomegranate:

 

Hold the pomegranate over a bowl and, using a wooden spoon, firmly tap the back to release the seeds.

(Tip: To avoid mess, do this inside a large bowl or over the sink.)

 

5. Assemble and Serve:

 

Once the tofu is crispy, add it to the salad bowl.

 

Drizzle with chimichurri dressing and sprinkle generously with pomegranate seeds.

 

Enjoy!