Flo's marinated tofu Buddha bowl
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
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.
Ingredients
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
Tomato(es)
1 medium, cut into thin wedges
Carrot(s)
½ medium, cut into thin matchsticks
Lebanese cucumber
½ medium, thinly sliced
Olive oil
1 tsp
Zucchini
½ medium, spiralised
Egg(s)
1 medium
Avocado
¼ medium
Lemon juice
1 tbs
Sweet and sour sauce
2 tsp
Honey
1 tsp
Soy sauce
2 tsp
Minced garlic
1 tsp
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.