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Tofu Poke Bowls

UAE

58.00 / Box

DIY - Serves 2 people

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Parsley

Req qty: 1.00/pcs

1.00

Carrots

Req qty: 0.25/kgs

1.12

Red Cabbages

Req qty: 0.50/kgs

1.50

Cucumbers

Req qty: 0.10/kgs

0.40

Tofu

Req qty: 1.00/pkt

5.25

Baby Kale

Req qty: 1.00/pack

7.00

Hass Avocados

Req qty: 1.00/pcs

6.50

Cherry Tomatoes

Req qty: 1.00/pkt

6.50

R2E2 Mangoes

Req qty: 1.00/pcs

16.00

Box contains: firm tofu, avocado, parsley, kale, carrots, red cabbage, mango, cherry tomatoes, cucumber These bright, bountiful bowls are packed with colour, crunch and flavour in abundance – this is the kind of meal that makes healthy eating easy. Allergy advice: contains soy • 250g firm tofu • 2 tbsp olive oil • 1 avocado • ½ bunch parsley, leaves picked and roughly chopped • 130ml olive oil • 100g kale • 2 tbsp olive oil • 2 carrots, peeled and grated • ¼ red cabbage, finely sliced • 1 mango, peeled and cut into cubes • 100g cherry tomatoes, halved • 1 small cucumber, shaved into ribbons 1. Cut the tofu into 2.5cm cubes. Set a frying pan with the olive oil over a medium heat, add the tofu and cook for 2-3 minutes, turning often, until golden brown on all sides. Remove from the pan and place on a plate lined with kitchen paper. 2. Peel, destone and chop the avocado, then put in a blender. Add the chopped parsley and 100ml olive oil and blitz until smooth. Season and keep in the fridge until needed. 3. Roughly chop the kale and tip into a large bowl. Massage the remaining oil into the kale leaves, then divide among four serving bowls. Add the carrots, red cabbage, mango, cherry tomatoes and cucumber, then finish with the tofu. Drizzle over the dressing just before serving.

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