A salad bowl bursting with flavour and healthy ingredients. Our marinated tofu has been oven baked but if you are short of time, serve it directly from the pack.

Marinated Tofu Buddha Bowl

Yields2 Servings

Main ingredients
 300 g Dragonfly Marinated Tofu
 1 Sweet potato, chopped into chunks and roasted in the oven
 1 Avocado, halved and stoned
 2 Carrots, grated
 100 g Edamame beans, defrosted if frozen
For the dressing
 1 Lime, juiced
 2 tbsp Ponzu sauce
 2 tbsp Oil

Ingredients

Main ingredients
 300 g Dragonfly Marinated Tofu
 1 Sweet potato, chopped into chunks and roasted in the oven
 1 Avocado, halved and stoned
 2 Carrots, grated
 100 g Edamame beans, defrosted if frozen
For the dressing
 1 Lime, juiced
 2 tbsp Ponzu sauce
 2 tbsp Oil

Directions

1

Preheat the oven to 200C Gas 6.

2

Cut the tofu into chunks and transfer to baking tray with the sweet potato chunks and cook for 10-15 minutes.

3

Meanwhile prepare and transfer the avocado, carrot and edamame to 2 bowls.

4

Mix together the dressing ingredients.

5

When the tofu and sweet potato is ready add to the salad bowl, pour over the dressing and finish with sesame seeds.

Marinated Tofu Buddha Bowl