Tofucado Rice Bowl

Sarah

Enjoy the goodness of a quick and easy, high-protein, plant-based meal with this Tofucado Rice Bowl. Full of flavour and texture, this dish offers a combination of crispy tofu, creamy avocado, and vibrant veggies, perfect for those seeking a nutritious and fuss-free option.

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Course Dinner, Lunch

Cuisine Asian

Servings

Calories 490 kcal

Ingredients

200 g tofu extra firm, finely grated
½ large avocado
2 tablespoon soy sauce
½ carrot finely grated
2 spring onion finely sliced
2 tablespoon mayonnaise
2 teaspoon crispy chilli oil
½ cucumber finely diced
2 packs roasted seaweed
1 tablespoon oil
1 cup cooked white rice

Instructions

Bring a pan to medium/high heat with the oil. Add the grated tofu with 1 tablespoon of the soy sauce and fry for 5 or so minutes until tofu is nice and crispy.
Add the tofu to a bowl with the avocado, carrot, mayo, spring onion, chilli oil and the other tablespoon of soy sauce. Mash and mix with a fork until just combined.
Divide your rice into two bowls then scoop half the tofucado mixture into each bowl. Top with the cucumber.
Scoop up the tofucado and rice with the roasted seaweed and enjoy!

Nutrition

Calories: 490kcalCarbohydrates: 34gProtein: 15gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 6mgSodium: 1117mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 2856IUVitamin C: 11mgCalcium: 169mgIron: 3mg

Keyword shredded tofu, tofu recipe, tofucado, tunacado

Tried this recipe?Let us know how it was!