Blown away by how many of you take part in Lunch Box Club each week. I started this a few months ago as a little experiment and now I get sent pictures daily of people’s delicious lunchboxes and get stopped on the tube and in the hospital by people telling me how much it helps inspire their packed lunches each week. So very cool. Anyway, this week tofu is on the menu. While some people avoid it because it can be very bland and a little soggy, I promise you that the type of tofu (extra firm always!), how you cook it (fry or bake), and how you season it (miso is the one) make the biggest difference and the best tasting tofu. Enjoy!
#LunchBoxClub
Tofu poke bowl
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Ingredients
- 1 block extra-firm tofu, cut into cubes
- 300g cooked quinoa
- 1⁄2 cucumber, chopped
- 2 carrots, grated
- 1 avocado, sliced
- 15 radishes, sliced
- 3 handfuls red cabbage, shredded
- 1 tbsp sesame seeds
- FOR THE DRESSING
- 50g miso paste
- 3 tbsp of soy sauce/tamari
- 2 tbsp of sesame oil
- 1⁄2 tsp of garlic powder
Instructions
In a saucepan on a medium heat, add a drizzle of oil and fry your tofu cubes on each side for a couple of minutes until golden.
Split the remaining ingredients between 3, and add everything to your lunchboxes as desired.
Sprinkle with sesame seeds.
For the dressing, combine all of the dressing ingredients and split between the lunchboxes each morning.
Also, we recommend adding the avocado each morning so it stays fresh – or if prepping ahead of time, try squeezing some lemon juice on top.
