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Marinated tofu Buddha bowl

Flo's marinated tofu Buddha bowl

Total Time
25 min
15 min
10 min
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Flo. Prep the pumpkin and tofu the day before to make this throw-together delicious and filling salad.


Firm tofu

100 g, chopped into 2cm pieces

Pumpkin, cooked without added fat

100 g, chopped

Baby spinach

1 cup(s), (20g), shredded

Red onion

¼ medium, finely chopped


1 medium, cut into thin wedges


½ medium, cut into thin matchsticks

Lebanese cucumber

½ medium, thinly sliced

Olive oil

1 tsp


½ medium, spiralised


1 medium


¼ medium

Lemon juice

1 tbs

Sweet and sour sauce

2 tsp


1 tsp

Soy sauce

2 tsp

Minced garlic

1 tsp


  1. To make tofu marinade, combine all ingredients in a medium bowl. Add tofu and stir to coat evenly. Cover and refrigerate for at least 4 hours, or overnight.
  2. Arrange spinach, pumpkin, onion, tomato, carrot and cucumber in a shallow serving bowl.
  3. Heat oil in a medium non-stick frying pan over medium heat. Cook zucchini for 2–3 minutes, until slightly softened. Transfer to serving bowl. Add tofu to same pan and cook for about 5 minutes, or until heated through. Season with salt and pepper and transfer to serving bowl.
  4. Meanwhile, half-fill a medium saucepan with water and bring to a simmer. Carefully crack egg into a cup, then slide egg into water. Poach egg gently for 3–4 minutes, until egg white is set and yolk is still soft or cooked to your liking. Remove egg from saucepan with a slotted spoon and add to serving bowl. Mash avocado and lemon juice in a small bowl and add to serving bowl. Season with salt and pepper and serve.