Crispy Lemony Tofu Salad Bowl
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.
- 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
- In a large frying pan warm the olive oil over a medium heat
- Mix the tofu with the buckwheat flour, and lift it into the frying pan, shaking off any excess flour
- 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
- Thoroughly wash and drain all the fresh vegetables
- 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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