A rainbow in a bowl! Packed with plenty of colour and flavour this bowl of goodness includes a great variety of vegetables and tofu offers a great plant-based source of protein for veggies and non-veggies alike.

Makes 1 portion.

Ingredients

• 150g tofu diced 
• 40g shredded red cabbage
• 40g shredded white cabbage 
• 20g cherry tomatoes halved
• 15g of sweetcorn kernels, cut from the cob
• 30g finely sliced peppers
• 40g cooked quinoa
• A handful of salad leaves
• 10g small florets cauliflower
• 2 asparagus spears, finely sliced
• 8g pumpkin seeds
• pinch of dried parsley
• 20g carrots, peeled and sliced into fine batons
• 1 tsp olive oil, or oil spray 
• Salt and pepper to taste
• Juice of half a lemon
• 1 tsp buckwheat flour 

Directions

1. In a large frying pan warm the olive oil over a medium heat
2. Mix the tofu with the buckwheat flour, and lift it into the frying pan, shaking off any excess flour 
3. Move the tofu around the pan with a wooden spoon until it is evenly coloured, then add the dried parsley, half of the lemon juice a pinch of salt and remove from the heat 
4. Thoroughly wash and drain all the fresh vegetables 
5. Place all the ingredients in a bowl with the tofu on top, then squeeze over the rest of the lemon juice, olive oil, salt and pepper to taste

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