Vegan buddha bowl with marinated tofu

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

• 200 g firm tofu, pressed and cubed
• 1 tbsp soy sauce
• 150 g brown rice
• 100 g frozen edamame beans
• 1 whole carrot, grated
• 1 whole red bell pepper, sliced
• 1 tbsp sesame oil
• 1 tbsp sesame seeds

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Preheat the oven to 200°C (fan 180°C).
2. 2Step 2. Toss the tofu cubes in soy sauce and bake for 20–25 minutes, turning halfway, until golden.
3. 3Step 3. Cook the brown rice according to the pack instructions.
4. 4Step 4. Cook the edamame beans in boiling water for 3–4 minutes, then drain.
5. 5Step 5. Toss the red bell pepper in sesame oil and roast alongside the tofu for the final 15 minutes.
6. 6Step 6. Divide the rice between two bowls and top with tofu, edamame, carrot and pepper.
7. 7Step 7. Scatter over the sesame seeds and serve, or pack chilled for later.

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.