Bacon & maple cornbread
Try a twist on cornbread with the classic American combination of bacon and maple syrup. It’s a great pick-me-up on long walks, as it travels well
Green goddess bowl with crispy sesame tofu
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp soy sauce
- 1 eggbeaten
- 3 tbsp flour
- 75g black and white sesame seeds
- 450g tofuthoroughly dried using kitchen paper, and cut into strips
- 2 x 250g pouches of ready-cooked quinoa
- ½ white cabbageshredded
- 160g edamame
- 1 green applecut into matchsticks
- chilli flakesto serve (optional)
For the dressing
Nutrition: Per serving
- kcal749
- fat35g
- saturates7g
- carbs64g
- sugars10g
- fibre16ghigh
- 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.
