-1 x packet Honey Soy tofu
2 cups frozen or cooked rice
4 Carrots
1 tbsp olive oil
2 tbsp chilli honey
4 cups kale/spinach
1 cup frozen beans
1 tbsp garlic paste
Toppings
2 tbsp nutritional yeast
1 tbsp light kewpie mayo
INSTRUCTIONS:
INGREDIENTS
-
Toss carrots in olive oil, salt, pepper, and chilli honey. Air fry for 20 minutes until caramelized.
-
Pan-fry the tofu.
-
Defrost and heat the rice.
-
Stir-fry beans and greens with garlic until cooked
-
Assemble ingredients in a bowl
-
Top with nutritional yeast and mayo
Prep time: 5 minutes
Cook time: 15 minutes
NOTES:
Not only is one of my pledges for Pledge to eat meat free one day a week, it is also to reduce my food wastage. For me, this means trying to make some nutritious and balanced meals with what’s left in the fridge and freezer before food shop day.
So let’s make a random Tofu nourish bowl that is balanced and ticks the boxes.
- Protein: Honey Soy tofu
- Carbs: Frozen rice
- Healthy fats: Olive oil on the carrots
- Vitamins/minerals: Chilli honey carrots, stir-fried frozen beans, and kale
Extras: Nutritional yeast for B12 and a dash of kewpie mayo.
Serves: 2
