Date posted: 26/02/2020

Spicy tofu protein pot

  • Serves 10
Votes: 1 Average: 5


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


  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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