Tofu Power Bowl
This is a fantastic, nutrient-dense recipe that's super easy to make! It's a variation of one of the most popular salads in our café. Packed with protein, fibre and a wide variety of plants, it's colourful, satisfying and full of flavour. Perfect for meal prep, picnics or an easy lunch, it's one of those recipes you'll come back to again and again
Takes 33 minutes
Serves 2
Ingredients
The Crispy Sesame Tofu
- 500 g Ultra-firm or firm block tofu
- 1 tbsp Cornflour cornstarch
- 2 tbsp Black sesame seeds
The Punchy Ginger-Tamari Dressing
- 3 tbsp Tamari or high-quality soy sauce
- 4 tbsp Extra virgin olive oil
- 2 tbsp Pure maple syrup
- 1.5 tbsp Rice vinegar
- 1 small Garlic clove peeled
- 10 g Fresh ginger approx. ½ thumb-sized piece, peeled
The Power Bowl Base & Slaw
- 250 g Pre-cooked quinoa approx. 1 pre-packed pouch
- 1 large Carrot peeled
- 150 g Red cabbage approx. ¼ small head
- 150 g Edamame beans thawed if frozen
- 2 Green onions / scallions
Instructions
Prep the dressing
- Grate the aromatics to release their natural oils. Using a microplane or fine grater, grate the 1 garlic clove and 10g of fresh ginger into a medium bowl. Whisk in the 3 tbsp of tamari, 4 tbsp of olive oil, 2 tbsp of maple syrup, and 1.5 tbsp of rice vinegar. Mix vigorously until the dressing is fully emulsified. Set aside.
Cube and bake the tofu
- Preheat your oven or air fryer to 200°C.
- Cut the 500g of firm tofu into neat 1.5cm cubes. Thoroughly pat them dry with kitchen paper to remove surface water. Place the dry cubes into a bowl.
- The Crunch Coat: First, sprinkle the 1 tbsp of cornflour directly over the dry tofu and toss gently until every cube is lightly and evenly coated in white powder. Next, add the 2 tbsp of black sesame seeds, tossing again so they stick to the cornflour.
- Spread the coated tofu onto a baking tray lined with parchment paper. Bake for 20 minutes (or air-fry for 15 minutes), tossing the cubes once or twice halfway through to ensure an even, deep-golden crunch.
Prepare the fresh slaw
- Julienne your vegetables for a beautiful, uniform texture. Slice the carrot and 150g of red cabbage into thin, elegant matchsticks (julienne). Place them into a large mixing bowl, sprinkle with a pinch of sea salt, and toss—this draws out excess moisture and softens the cabbage slightly. Finely slice the 2 green onions on the bias and add them to the bowl along with the 150g of edamame beans.
Dress and assemble
- Bring all the components together.
- Pour half of your prepared dressing over the crunchy slaw mixture and toss thoroughly. Taste and add a pinch of black pepper if desired.
- Take your hot, crispy baked tofu out of the oven and drizzle it with half of the dressing, tossing quickly so the hot crust absorbs the ginger-tamari flavors.
- Warm your 250g of pre-cooked quinoa according to the packet instructions.
- To serve, divide the warm quinoa and seasoned crispy tofu between two large bowls. Add a generous heap of the dressed edamame slaw next to them, and drizzle any leftover dressing right over the top!