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Crispy Tofu Bowl

Total Time: 20 MINUTES

Cook Time: 5 MINUTES

Prep Time: 15 MINUTES

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Ingredients

  • 1/3 cup all purpose gluten free flour
  • 450g firm tofu
  • 2 tbsps sesame oil
  • 1/4 cup avocado oil
  • 2 tbsps balsamic vinegar
  • 1 tbsp tamari
  • 1 tbsp maple syrup
  • 4 cups baby spinach
  • 4 cups sliced red cabbage
  • 2 cups fresh mango, cubed
  • 1 cup edamame beans
  • 1 tbsp sesame oil
  • Salt & pepper

Instructions

  1. Combine flour, salt and pepper in a bowl. Coat tofu with the flour mixture and then set aside
  2. Heat sesame oil in a large pan over a medium high heat. Cook the tofu slices for about 3-5 minutes each side or until golden. Add more sesame oil if necessary. Transfer to a plate with a paper towel.
  3. Meanwhile combine avocado oil, maple syrup, balsamic vinegar, tamari in a small mason jar or bowl and shake (or whisk) to combine.
  4. Divide spinach, red cabbage, edamame, tofu and sesame seeds between bowls. Drizzle your desired amount of dressing over the top.

Notes

Leftovers: Refrigerate and store in an air tight container in the fridge for 3 - 4 days
Substitute tofu for chicken, flaked tuna or chickpeas.

Nutrition Information:

Serving Size: 1

Amount per serving

Calories: 484

TOTAL FAT: 30g

CARBOHYDRATES: 40g

FIBER: 20g

SUGAR: 9g

PROTEIN: 20g

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