Spicy tofu protein pot

26.02.2020
  • Serves 10

Ingredients

  • Pearl barley 200g
  • Triple Lion quinoa 300g
  • Dark speckled lentils 180g
  • Easy cook long grain brown rice 290g
  • Pure olive oil glass 30ml
  • Finely sliced red cabbage fresh 150g
  • Julienne carrots fresh 150g
  • Everyday Favourites white wine vinegar 30ml
  • Tate & Lyle caster sugar drum 20g
  • Tofoo Co. smoked tofu 400g
  • Satay paste 80g
  • Cook Asia coconut milk 100ml
  • Casa De Mare lime juice squeezy 5ml
  • Freshly chopped coriander 10g
  • Extra virgin cold pressed rapeseed oil 15ml
  • Everyday Favourites crushed chillies 2g
  • Everyday Favourites sesame seeds 30g
  • Ramona’s Kitchen Mexican black bean dip 200g

Method

  1. Cook all the grains as per the instructions on the pack and chill well.
  2. Combine all the grains together and add the oil and set to one side.
  3. Mix the red cabbage & carrots together the pour over warmed vinegar and sugar and allow to infuse together for 15 minutes.
  4. Dice the tofu and mix with the satay paste, coconut milk, lime juice, coriander, rapeseed oil and 1g of the crushed chillies. Roast for 10-15 minutes and set to one side to chill.
  5. Toast the sesame seeds and add the remainder of the crushed chillies.
  6. To assemble, place the grain mix into the pot then arrange all the components around. Finish with the toasted sesame & chilli mix.
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