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

One green goddess bowl with crispy sesame tofu

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

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.