Tofu Rice Bowl

This easy + nourishing bowl is my go-to lunch right now! It’s my absolutely fave, & you will feel super nourished and filled-with-love afterwards. Make sure to tag me if you try it!

(Recipe serves 2)

Ingredients:
- 1 cucumber, chopped roughly
- 1 carrot, julienne peeled
- 1/8 head of purple cabbage, cut finely
- 1 large handful spinach
- 3 tbsp vegan mayo + extra to serve
- the juice of 1/2 a lemon
- 350g evergreen sweet chilli tofu nuggets (you could also get your own firm tofu and season as desired)
- 1 cup white rice
- 1 tbsp rice wine vinegar
- 1/2 tbsp sesame oil
- 1/2 an avocado, cut into small cubes
- sesame seeds & coriander, to serve

Method:
1. Cook rice as per packet instructions, using your preferred method.
2. In a large frying pan over medium-high heat, fry up the sweet chilli tofu in oil (if desired). Ensure to flip to get all the tofu nice and golden!
3. Add the carrot, spinach and cabbage to a bowl with mayo & lemon juice, mix well to combine.
4. Once the rice is cooked, add rice wine vinegar and sesame oil to it and mix to combine.
5. To serve, add cooked tofu, rice, fresh slaw, cucumber pieces and avocado pieces to a bowl. Top with vegan mayo, sesame seeds and coriander as desired.

Hope you enjoy!