[High Protein] NZ Asian Glazed Tofu & Veggie Buddha Bowl
with Plant-Based Soy Aioli & Peanuts
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Tree nuts
- Sesame
- Crustaceans
Ingredients
1
Peeled Pumpkin Pieces
1 packet
Crispy Shallots
1 packet
Plant-Based Asian Stir-Fry Sauce
(Contains: Gluten, Soy; May be present: Eggs, Fish, Milk, Tree nuts, Sesame. )
1
Cucumber
2 sachet
Curry Powder
1 packet
Shredded Cabbage Mix
400 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )
1 packet
Cornflour
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. • Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide pumpkin between two trays.
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid with enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
If you swapped garlic aioli for plant-based aioli, combine with soy sauce as instructed above.
• When pumpkin has 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Dust off any excess cornflour and cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes.
• Remove tofu from the heat, then add Asian stir-fry sauce (see ingredients) and a splash of water, tossing until coated.
• Drain pickled cucumber. • Divide roasted pumpkin, Asian glazed tofu, slaw and pickled cucumber between bowls. • Top with mayonnaise and crispy shallots. Enjoy!
