Asian Inspired Tofu Vegetable Bowl
Prep time: 
Cook time: 
Total time: 
A healthy vegan lunch or dinner!
  • 250g of carrot and pumpkin noodles (use spiraliser)
  • 100gm tofu
  • 1 tbs soy sauce
  • 1 tsp cooking rice wine
  • 1 tsp sesame seed oil
  • ½ lime
  • ½ lemon
  • handful of coriander
  • salt and pepper, to taste
  • ½ avocado, to serve
  • almond slithers and walnuts, to sprinkle on top
  • 1 cup brown rice, cooked
  1. Heat carrot and pumpkin noodles in microwave for 3 minutes and let stand for 1 minute. Meanwhile in a small bowl mix together cooking rice wine, sesame seed oil and soy sauce then marinate the tofu in this.
  2. Cook the tofu in a pan for 2 minutes each side.
  3. Place noodles and tofu in a bowl and sprinkle with juices of lemon and lime, crushed almonds and walnuts an then season to taste. Serve with rice, avocado and coriander.
Nutrition Information
Serving size: 2
Recipe by Eat Pray Workout at