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Green goddess bowl with crispy sesame tofu

One green goddess bowl with crispy sesame tofu

Green goddess bowl with crispy sesame tofu

Name: Green goddess bowl with crispy sesame tofu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp soy sauce; 1 egg beaten; 3 tbsp flour; 75g black and white sesame seeds; 450g tofu thoroughly dried using kitchen paper, and cut into strips; 2 x 250g pouches of ready-cooked quinoa; ½ white cabbage shredded; 160g edamame; 1 green apple cut into matchsticks; chilli flakes to serve (optional); 1 avocado peeled and chopped; 15g coriander; 15g basil; 100g thick Greek yogurt; 1 lime zested and juiced

Helena Busiakiewicz

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Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 2.5 out of 5.2 ratingsRate

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Use your air fryer to make these tofu batons coated in sesame seeds – they're served with quinoa, plus an edamame, white cabbage and apple salad

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp soy sauce
1 egg

beaten
3 tbsp flour
75g black and white sesame seeds
450g tofu

thoroughly dried using kitchen paper, and cut into strips
2 x 250g pouches of ready-cooked quinoa
½ white cabbage

shredded
160g edamame
1 green apple

cut into matchsticks
chilli flakes

to serve (optional)

For the dressing

1 avocado

peeled and chopped
15g coriander
15g basil
100g thick Greek yogurt
1 lime

zested and juiced

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Nutrition: Per serving

kcal749
fat35g
saturates7g
carbs64g
sugars10g
fibre16g

high
protein36g
salt0.73g

Method

step 1

Pour the soy sauce and beaten egg into a small bowl, and whisk to combine. Put the flour in another bowl and season, then put the sesame seeds in a third bowl. Using tongs, dip the tofu pieces first in the flour, then the egg, then in the sesame seeds, and turn to coat on all sides.
step 2

Transfer to the foil-lined basket of an air fryer. Cook for 10-15 mins, turning halfway, until golden and crisp.
step 3

Meanwhile, make the dressing by blitzing all the ingredients together in a blender until smooth. Season, then loosen with a little water until it's a thick but pourable consistency. Will keep chilled for up to two days.
step 4

Heat the quinoa following pack instructions, then divide between four bowls. Put the cabbage, edamame and apple in a large bowl and toss with the dressing. Serve on top of the quinoa along with the crispy tofu. Scatter with chilli flakes, if you like, and serve.

Recipe from Good Food magazine, December 2024

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A star rating of 2.5 out of 5.2 ratings

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