Warm Tofu Mushroom Poke Bowl

Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Experience a blend of textures and flavours with our warm tofu mushroom poke bowl

2 flat mushrooms, diced

1 cup red cabbage, shredded

200 g extra firm tofu, diced

4 slices of halloumi

1 cup cooked brown rice

2 wedges of pumpkin, roasted

½ cup cooked edamame beans

½ Lebanese cucumber, diced

2 tbsp sesame seeds

2 tbsp pickled ginger

Sriracha mayonnaise

Extra virgin olive oil, for cooking

Heat some olive oil in a pan and cook mushrooms, cabbage and tofu – then remove and set aside.

Then, in the same pan, cook halloumi for a few minutes each side.

Place brown rice into bowls, add a wedge of pumpkin and the cabbage, tofu, halloumi, mushrooms and cucumber.

Sprinkle with sesame seeds, top with some pickled ginger and Sriracha mayo. Enjoy!

Nutrition Facts

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Serving size