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Make this nourishing plant-filled salmon with fattoush recipe, enjoy these three others – spring veg gnocchi bake spring greens coconut curry and spring veg gnocchi bake – during the week, and you should reach your 30 plant foods target with minimal effort. Find all of our nourishing recipes that help pack in your 30 plants.

Next try our tofu stir-fry, vegan tofu tikka masala and more tofu recipes.


Sesame tofu bowl recipe

Ingredients

  • 300g extra-firm tofu, drained
  • 3 tbsp cornflour
  • 1 tbsp sesame seeds
  • 2 tbsp sunflower oil
  • 3 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tbsp rice wine vinegar
  • 2 tbsp sushi ginger, plus 2 tsp of vinegar from the jar
  • 250g cooked quinoa
  • 1 pak choi, shredded
  • 160g edamame, blanched
  • 1 carrot, grated
  • 1 avocado, cubed
  • 4 spring onions, finely sliced
  • black sesame seeds, to serve (optional)

Method

  • STEP 1

    Cut the tofu into three slices and dry with kitchen paper by pressing down well. Cut into 2cm cubes, then toss in a bowl with the cornflour, sesame seeds and a pinch of salt.

  • STEP 2

    Heat the oil in a non-stick frying pan and fry the tofu on all sides until golden and crunchy. Drain on kitchen paper.

  • STEP 3

    Whisk together the soy, sesame oil, vinegar, sesame seeds and ginger vinegar. Toss half the dressing into the quinoa, then divide between two bowls. Top with the crispy tofu, pak choi, edamame, avocado, carrot, spring onions, and ginger. Pour over the remaining dressing to serve, scattered with the sesame seeds.

Now try more healthy vegan recipes.

Plate of tempeh stir-fry in focus with pan of it behind out of focus

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