Roasted Tofu Bowl

ingredients

• 140g firm tofu, drained and diced
• 1½ tsp vegetable oil
• salt and pepper
• 10g ginger, peeled and grated
• 1½ tsp white miso paste
• 1½ tsp rice vinegar or white wine vinegar
• 20g quinoa
• 50g edamame or soya beans
• 1 handful mixed salad leaves
• 45g avocado, peeled, pitted and sliced
• 1 tsp sesame seeds, toasted
• pickled ginger, to serve

method

Step 1

Preheat the oven to 200°C. Pat the tofu dry with kitchen paper then tip into a roasting tin, drizzle with the oil and season to taste. Bake for 20 minutes, shaking halfway through cooking until golden. Meanwhile whisk together the ginger, miso and vinegar, add to the tofu and toss to coat.

Step 2

Meanwhile cook the quinoa and edamame beans according to the packet instructions then drain.

Step 3

Serve the tofu in a bowl on a bed of quinoa, edamame and salad leaves then garnish with avocado, sesame seeds and pickled ginger.