Buddha Bowl with Sauerkraut

PREP 15 MIN
•
COOK  6 MIN

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

280g firm tofu

1 tsp Cajun seasoning plus extra to serve (optional)

2 tsp olive oil

3⁄4 cup (130g) pre-cooked quinoa cooked according to packet directions

1⁄2 cup (80g) sauerkraut

6 cherry tomatoes halved

80g sugar snap peas ends trimmed

4 tbs frozen podded edamame thawed

salt & pepper, to taste

Methodbased on 1 serving
1

Place tofu on a plate lined with paper towel. Cover tofu with more paper towel and press down gently to absorb as much liquid as you can. Cut into small cubes and toss with spice.

2

Heat oil in a non-stick frypan over medium heat. Add tofu and cook, turning, for 5-6 minutes until golden. 

3

Arrange cooked tofu, quinoa, sauerkraut, tomatoes, sugar snap peas and edamame in separate sections in a serving bowl. Season with extra spice and salt and pepper and serve.

Nutritional Informationper serving

Energy (kJ)

1430 kJ / 342 cals

Protein

23.6 g

Fat

17.7 g

Sat. Fat

2.2 g

Carbs

17.8 g

Sugar

5.3 g

Fiber

9.7 g

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