Crispy Tofu Quinoa Sushi Bowl

For all you sushi fans out there, we’ve got something a little bit different for you but that we’re sure you’ll love. We’ve teamed up with Nadia’s Healthy Kitchen to create the perfect pairing for our zingy Ginger Kombucha and the outcome: a delicious deconstructed sushi bowl, featuring crispy tofu, lots of fresh veggies, seaweed and a tangy sweet dressing (100% vegan)! This scrumptious dish makes for the perfect hearty lunch or healthy dinner. Why not give it a try?

Serves 2

Ingredients

For the tofu

• 225g block of firm tofu, cubed
• 1 tbsp soy sauce
• 1/2 tbsp lemon juice
• 1/2 tbsp sesame oil 
• 1/2 tsp sriracha
• 1 tbsp cornflour

For the quinoa bowl

• 85g dry quinoa
• 150ml boiling water
• 1 carrot, shredded
• 3 spring onions, chopped
• 5 radishes, sliced
• 1 avocado, sliced
• 5g pack seaweed thins
• Black sesame seeds to garnish

For the dressing

• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp lemon juice
• 1-2 tsp maple syrup

Method

1. Add the quinoa to a saucepan and pour over the boiling water. Bring to a quick boil, then reduce the heat and simmer until all the water has been absorbed (about 15 minutes). Leave to the side to cool down.
2. In the meantime prepare the tofu – preheat your oven to 220C/200C fan/420F. Add the tofu cubes to a bowl along with the soy sauce, oil, lemon juice and sriracha. Mix to combine then add the cornflour making sure everything is evenly coated. Arrange on a baking sheet lined with baking paper and bake for 25 minutes.
3. Combine the dressing ingredients, plate everything up in a dish and drizzle the dressing on top. Garnish with the sesame seeds and an optional sprinkle of chilli flakes.

Enjoy!

Recipe by Nadia’s Healthy Kitchen.