Tofu, Brown Rice & Peanut Suhoor Bowl
Breakfast · Southeast Asian · Ready in 22 min · Serves 2
Crisped tofu and brown rice turned through a ginger peanut sauce with peas. A vegan suhoor bowl at 759 calories and 40g of protein, free from dairy, egg and gluten.
Per serving
- Calories
- 759
- Protein
- 40 g
- Carbs
- 71 g
- Fat
- 35 g
- Fibre
- 12 g
Vitamins and minerals, % of a day’s needs
- Iron40%
- Vitamin D0%
- B120%
- Zinc49%
- Magnesium57%
- Omega-324%
- Folate25%
- Potassium13%
- Vitamin C30%
- Vitamin A3%
- Riboflavin9%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Firm tofu
- 400 g Brown rice (cooked)
- 40 g Peanut butter
- 160 g Frozen peas
- 40 g Spring onion
- 20 ml Vegetable oil
- 15 g Ginger
- 2 Garlic cloves
- 15 ml Lemon juice
- 0.5 tsp Salt
Method
- 1
Drain the 300g of firm tofu, press it between two sheets of kitchen paper for a minute to draw off the surface water, then cut it into 2cm cubes.
- 2
Grate the 15g of ginger and mince 2 garlic cloves, then whisk them in a small bowl with the 40g of peanut butter, 15ml of lemon juice, a half teaspoon of salt and 60ml of warm water until it pours smoothly.
- 3
Heat 20ml of vegetable oil in a large non-stick pan over medium-high heat and fry the tofu cubes for 6 minutes, turning them once or twice, until at least two sides of each are golden and firm.
- 4
Add the 400g of cooked brown rice and the 160g of frozen peas and stir over medium heat for 4 minutes, until the rice is steaming and the peas are bright.
- 5
Take the pan off the heat, pour over the peanut sauce and fold it through so everything is coated. Divide between 2 bowls and scatter with the 40g of spring onion, sliced.
