Turmeric tofu scramble on sourdough
A golden soft scramble of tofu with cherry tomatoes and chives on toasted sourdough.
Lemongrass tofu banh mi bowl
All the banh mi parts: lemongrass tofu, pickled carrot, cucumber and herbs over rice.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Pickle the carrots in vinegar and sugar.
- Step 2
Marinate the tofu in lemongrass, soy and maple for 15 minutes.
- Step 3
Cook the rice.
- Step 4
Fry the tofu in the oil until caramelised at the edges.
- Step 5
Bowl the rice with tofu, pickles, cucumber, herbs, mayonnaise and chilli if using.
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Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 21g |
| Carbohydrates | 64g |
| – of which sugars | 13g |
| Fibre | 7g |
| Fat | 20g |
| – of which saturates | 2.5g |
| – of which omega-3 | 0.5g |
| Calcium | 300mg |
| Iron | 3.6mg |
| Salt | 1.7g |
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