Tofu poké bowl

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

It’s possible to cut down on your meat consumption without depriving yourself of your favourite foods. Woolworths’ extended PlantLove range now includes mini tempeh sizzlers, herbed tofu and crumbed savoury soya bites. Made using soya beans, this range will challenge everything you think you knew about meat-free cooking. Gone are the days when tofu and tempeh were just punchlines – when plant-based is this good even hardened carnivores will want a bite

Ingredients

150 g rice vermicelli
½ cucumber, thinly sliced
100 g carrots, julienned
75 g radishes, thinly sliced
2 avocados, cubed
2 red peppers, sliced
75 g Woolworths crunchy mix sprouts
35 g Woolworths nut and seed sprinkle
350 g Woolworths Plantlove herbed tofu, cubed
To make the Marinade and Dressing, whisk:
1 T rice vinegar
¼ cup brown sugar
3 T fresh lime juice
1 cup mayo
½ cup sweet chilli
3 T fish sauce
2 red chillis, seeded and chopped
2 cloves garlic, crushed
1 T honey

Cooking Instructions

1. Marinate the tofu in half the dressing for 45 minutes. Remove from marinade and fry in a little oil until just browned and crispy.

2. Cook the vermicelli according to packaging instructions. Mix all the ingredients together and serve with the extra dressing.

Find more plant-based recipes here.

Photography: Sadiqah Ismail-Assur
Recipe: Brita du Plessis
Food assistant: Josh van Zyl

Woolworths Tempeh is made with fermented soya beans, mushroom nutty in flavour and readily absorbs flavours of other ingredients when used in recipes.