Buddha Bowl with Sauerkraut
PREP 15 MIN•COOK 6 MIN
DF
EF
GF
NS
NF
VE
V
Number of servings
2
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
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.
Heat oil in a non-stick frypan over medium heat. Add tofu and cook, turning, for 5-6 minutes until golden.
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.
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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