Pesto Tofu Bowl
An easy and nourishing vegetarian lunch idea!
Ingredients
Baked tofu
- 150g firm tofu
- 1/2 tbsp olive oil
- 1 tsp cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- salt/pepper
Salad
- baby spinach
- cucumber diced
- brown rice I just use a microwavable packet for convenience
- avocado sliced
- shallots finely chopped
- coriander finely chopped
Dressing
- 1 tbsp (heaped) basil pesto
- 2 tbsp greek yoghurt
- salt/pepper
Instructions
- Preheat oven to 180°c (fan forced) and line a baking tray. Slice your tofu into cubes. Add to a bowl with the spices and cornstarch. Gently toss together until the tofu is evenly coated. Add to the lined tray and bake for 30 minutes, turning halfway.
- To make the dressing, in a small bowl combine basil pesto, greek yoghurt and salt/pepper.
- Once tofu is cooked add all ingredients for the salad into a bowl. Add the tofu and dressing. Enjoy!