[GFYF] NZ Seasoned Tofu & Kimchi Salad Bowl
with Avocado & Sesame Dressing
Calories
:Â
296 kcalProtein
:Â
4.6g proteinTotal
:Â
20 minutesDifficulty
:Â
EasyCalorie Smart
Veggie
Allergens:
- Wheat
- Gluten
- Soy
- Eggs
- Sesame
- Crustaceans
- Sesame
- Eggs
- May contain traces of allergens
- Cashew
- Fish
- Milk
- Almond
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Carrot
1
Avocado
200 g
Asian Marinated Tofu
(Contains: Wheat, Gluten, Soy; May be present: Crustaceans, Sesame, Eggs)
1 sachet
Seasoning Blend
1 packet
Mixed Salad Leaves
1 packet
Shredded Cabbage Mix
1 packet
plant-based kimchi
1 packet
Sesame Dressing
(Contains: Wheat, Gluten, Soy, Eggs, Sesame; May be present: Cashew, Fish, Milk, Almond)
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Calories296 kcal
Energy (kJ)1240 kJ
Fat25.8 g
of which saturates3.3 g
Carbohydrate10.6 g
of which sugars7.1 g
Dietary Fibre7.7 g
Protein4.6 g
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
â¢Large Frying Pan
Cooking Steps
1
- Using a vegetable peeler, peel carrot into ribbons.
- Slice avocado in half, scoop out flesh and thinly slice.
- Cut Asian marinated tofu into 2cm chunks.
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook tofu, tossing until browned, 3-4 minutes. Season with a pinch of seasoning blend.
3
- Just before serving, in a large bowl, combine mixed salad leaves, shredded cabbage mix, carrot, a drizzle of olive oil and vinegar. Season to taste.
4
- Divide salad, avocado, plant-based kimchi and seasoned tofu between bowls.
- Drizzle with sesame dressing and tear over coriander (including stalk!) to serve. Enjoy!
