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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
A rice bowl with baked tofu cubes, edamame, carrot ribbons, avocado and sesame

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

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

  1. 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.
  2. Step 2. Boil the edamame for three minutes and drain.
  3. Step 3. Warm the rice until steaming hot, then let it cool slightly.
  4. 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.