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Spiced Tofu, Avocado & Red Cabbage Rice Bowl (GF)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
25 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Firm tofu 180 gr 360 gr
Herb mix (smoked paprika, coriander, cumin & fennel) 1.5 tbsp 3 tbsp
Garlic 2 cloves 4 cloves
Tomato paste 1 tbsp 2 tbsp
Red cabbage 100 gr 200 gr
Lime 1/2 1
Rice 1 cup 2 cups
Avocado 1 2
Coriander 4 stalks 8 stalks
*Hot sauce To own taste To own taste
*Oil (Olive/avocado/canola/any) 1 tbsp 2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 592Kj
  Protein 5.3g
  Fat, Total 6.1g
  –  Saturated 1g
  Carbohydrates 14g
  – Sugars 1g
  Sodium 17g
  Allergens Soy

TOOLS: Fry pan, saucepan, spatula/wooden spoon

METHOD

1

PREP
Place rice in a saucepan and add 1.5 cups of water per cup of rice ● cover, bring to the boil, reduce to low and simmer for 15 minutes ● remove from heat and let rest for 5 minutes with lid on ● fluff with a fork ● tear tofu into 1-2cm pieces and finely chop garlic

2

FRY
Heat fry pan with 1(2) tbsp of oil on medium heat ● add tofu and season with salt ● stir regularly for 5 minutes to brown all sides ● add chopped garlic, fry for 2 minutes, reduce heat to low ● add herb mix and tomato paste, stir continuously for 30 seconds

3

COOK & TASTE
Add 1.5(2) cups of water plus hot sauce (as desired) ● stir gently as sauce thickens, when the sauce becomes too thick, add a little more water ●  taste and add salt to taste

4

PREP
Finely slice red cabbage ●  cut avocado and limes into wedges ● pick coriander leaves off stalks and chop leaves coarsely

5

BUILD & SERVE
Serve rice in a bowl, making a small well in the middle ● add tofu, cabbage, avocado, lime wedges and garnish with coriander leaves

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.