Marinated Tofu Summer Bowl With Spicy Pico De Gallo
Treat yourself to marinated tofu on a bed of brown rice, with a creamy herby dressing, spoonful of pico de gallo and a sprinkling of pumpkin seeds.
Serves
4
600 g
Tofu
1 Jar
Roasted Red Pepper
1
Red Onion
500 g
Cooked Brown Rice
70 g
Pickled Jalapeños
25 g
Coriander
25 g
Parsley
2
Lemons
400 g
Cooked Puy Lentils
240 g
Drained Cooked Black Beans
100 g
Cherry Tomatoes
30 g
Pumpkin Seeds

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