Pregnancy Recipe
Lunch
Baked tofu and brown rice bowl
A poke-style bowl made pregnancy-safe by using baked tofu instead of raw fish, with edamame, carrot, avocado and sesame.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Portions
- 4
- Easy
- Pregnancy
- Vegan
- Vegetarian
- Dairy-free
- High-protein
- Iron-containing

Make this recipe
Ingredients
For 4 portions. Tick items as you go — nothing is changed for anyone else.
Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.
This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.
Method
- Step 1. Toss the tofu with one tablespoon of soy sauce and the oil and bake at 200°C (180°C fan) for 22 to 25 minutes.
- Step 2. Boil the edamame for three minutes and drain.
- Step 3. Warm the rice until steaming hot, then let it cool slightly.
- Step 4. Assemble the bowls with rice, tofu, edamame, carrot and avocado, and dress with the remaining soy sauce, vinegar and sesame seeds.
Allergens for your selection
- Contains: Soya
- Contains: Sesame
Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.
