Wholegrain rice bowl with tofu, watermelon & mango

Method Print recipe

1. Cook the rice: Rinse the rice thoroughly under cold running water. Place in a pan with three times the quantity of water. Bring to the boil, then reduce to a simmer, cover and cook for approximately 25 minutes, or until tender but not mushy. Drain well and keep warm.
2. Roast the tofu: Cut the tofu into large dice and toss with a little oil. Roast in the oven at 180°C for 10 minutes, then keep warm.
3. Prepare the mango and watermelon salsa: Defrost the mango. Peel and dice the watermel-on, then pick and finely chop the mint. Mix the mango, watermelon and mint together.
4. Make the dressing: Mix the chimichurri and coconut yoghurt together until well combined.
5. Assemble: Spoon the warm rice into a serving bowl. Top with the roasted tofu, followed by the mango and watermelon salsa. Finish with the chimichurri yoghurt dressing and serve immediately.