Sesame tofu and mushroom salad bowl

Sesame tofu and mushroom salad bowl

Ingredients

serves 2
  • •200g extra firm tofu, cubed
  • •1 tbsp sesame oil
  • •200g mushrooms, chopped
  • •¼ tsp garlic powder (optional)
  • •60g quinoa (optional)
  • •150g edamame, cooked
  • •¼ cucumber, chopped

  • Any 1–2 veggies:

  • •80g sugar snap peas
  • •½ red pepper, finely sliced
  • •6 tbsp pickled red cabbage (see recipe)
  • •4 tbsp pickled radishes (see recipe)
  • •½ avocado, sliced

  • Dressing

  • •Sesame dressing (see recipe)
  • •2 tsp sesame seeds

Directions

Cooking mode
  1. 1. Rinse and cook the quinoa.
  2. 2. Heat a large pan over medium heat. Add the tofu and cook for 10–15 minutes, turning to brown each side.
  3. 3. In a large pan, heat the sesame oil over medium heat. Add the mushrooms and garlic powder, and cook for 10 minutes, turning occasionally to brown each side.
  4. 4. Make the sesame dressing. Stir in 2 tsp sesame seeds. Add half of the dressing to the tofu and cook for 5 more minutes.
  5. 5. Assemble the bowls, drizzle with the dressing, and sprinkle with sesame seeds.
Baker Beanie Author

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