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Tiger bowl recipe

3 ratings

A bowl of goodness with bite! Brown rice is topped with marinated spiced tofu, plenty of veggies, toasted cashews and finished with a tahini dressing. See method

Serves 4
Takes 35 mins (plus standing time)
551 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

399g block tofu
juice 1 lime, plus extra wedges to serve (optional)
1 tbsp sweet chilli sauce
1 tsp hot chilli powder
½ tsp garlic granules
100g red cabbage, finely shredded
150g curly kale, shredded
1 tbsp olive oil
2 x 250g Grower’s Harvest wholegrain rice pouches
200g radish, sliced
2 carrots, cut into matchsticks
390g tin green lentils, drained
35g cashew nuts, lightly toasted and roughly chopped
1 sliced red chilli, to garnish (optional)

For the tahini dressing

50g tahini
1 tbsp maple syrup
juice 1 lemon

1 of your 5-a-day and high in fibre

Each serving contains

Energy
2305kj
551kcal 28%
Fat
21g 30%
Saturates
4g 18%
Sugars
12g 14%
Salt
0.3g 5%

of the reference intake
Carbohydrate 58.8g Protein 23.7g Fibre 16.6g

Method

Wrap the tofu in kitchen towel, place between two chopping boards and place 4 tins of food on top. Set aside for 20 mins (this will squeeze out the excess moisture). Unwrap and press with fresh kitchen roll to dry, then cut into 2cm cubes.
Meanwhile, mix the lime juice, chilli sauce, chilli powder and garlic granules and set aside
For the dressing, mix the tahini, maple syrup, lemon juice until combined and smooth (it thickens when fully combined), then stir through 1-2 tbsp water to loosen and set aside.
Place the cabbage in a microwavable bowl, put the kale on top and add 4 tbsp water. Cook, covered, on high for 3-4 mins until just tender. Drain and set aside.
Next, heat half the oil in a wok or nonstick frying pan, add the tofu and cook over a medium heat, turning occasionally, for 7-10 mins, until lightly golden all over. Add the chilli mix and cook for 2 mins until aromatic and heated through. Remove, cover and keep warm, then clean your pan.
Cook the wholegrain rice according to the pack instructions.
Meanwhile, heat the remaining oil in the wok or deep nonstick frying pan over a high heat, add the radish, carrot and 1 tbsp water and stir-fry for 3-4 mins until tender; add the kale, cabbage and lentils and cook, stirring frequently, for a further minute until heated through. Season with salt and freshly ground black pepper. Serve with the tofu, rice, toasted cashew nuts, and a drizzle of the tahini dressing. Garnish with sliced red chilli and lime wedges for squeezing, if you like.

See more Vegan recipes