Summer Tofu Poke Bowl
You’ll be (poke) bowled over with how easy it is to make our Summer Tofu Poke Bowl. Feed two in 10 mins. Or make it as a BBQ side (also in 10 mins). Simply cover up our Naked Cauldron Tofu Pieces with a zingy dressing for a fresh and vibrant meal.
Made with our ‘Naked’ Tofu Pieces
Ingredients:
Ingredients:
1 x 160g pack Cauldron Tofu Pieces
2 grapefruits
1 thumb ginger, finely grated
1 garlic clove, finely grated
Pinch chilli flakes
1 carrot
100g cooked quinoa
2 radishes, sliced
2 baby cucumbers, sliced
50g beetroot kimchi
75g edamame beans, cooked
1 spring onion, sliced
To garnish:
2 tsp. goji berries
½ tsp. nigella seeds
Coriander leaves
Our tip
Why not double this recipe and serve as a sharing salad? – perfect as a BBQ side dish when entertaining.
Method:
1. Juice one grapefruit and pour the juice into a bowl. Add the ginger, garlic and chilli flakes, mix well. Add the Cauldron Tofu Pieces and toss to coat. Leave to marinate whilst you prepare the poke bowl.
2. Use a paring knife to peel the skin and remove the segments from the remaining grapefruit.
3. Use a potato peeler to peel long ribbons of carrot.
4. Using 2 serving bowls, arrange the grapefruit segments in the bowls. Arrange the carrot in spirals between each bowl.
5. Divide the remaining ingredients between the bowls keeping each ingredient grouped in sections.
6. Add the marinated Cauldron Tofu Pieces. Drizzle the remaining marinade dressing over the poke bowls.
7. Garnish with goji berries, nigella seeds and coriander leaves.
Our tip
Why not double this recipe and serve as a sharing salad? – perfect as a BBQ side dish when entertaining.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
