Flaky Tofu "Salmon" and Rice Bowl
This Flaky Tofu "Salmon" and Rice Bowl is sweet and creamy, sour and salty all in one. It's soft and crunchy too. A real flavour sensation.
Servings: 1 person
Calories: 346.36kcal
Ingredients
For the quick pickles
- 75 ml distilled white vinegar
- 1 teaspoon pickling spices
- 0.5 teaspoon caster sugar
- 1 inch cucumber
- 0.25 small red onion
For the salmon rice bowl
- 150 grams cooked rice
- 150 grams silken tofu
- 1 ice cube
- 1 teaspoon vegan mayonnaise
- 2 teaspoon sriracha or to taste
For the additional toppings
- 1 spring onion
- 0.5 teaspoon sesame seeds
- 3 nori sheets
Instructions
To make the quick pickles
- Gently heat distilled white vinegar in a pan along with the pickling spices and a little sugar.
- In the meantime, thinly slice the cucumber and red onion.
- Pour over the hot vinegar and let sit while you make the rice bowl.
To make the rice bowl
- Stir together the "fish" seasoning and the leftover rice then add to a microwave safe bowl.
- Gently flake the tofu and add on top of the rice.
- Place a small ice cube in the centre of the bowl, cover with parchment paper then microwave on high for 2.5 minutes or until the ricing is piping hot.
- Remove the bowl from microwave and remove any remaining ice.
- Add the sriracha and vegan mayo and stir to combine.
- Top with the quick pickles, thinly sliced spring onion and sesame seeds.
- Lastly add some nori sheets to the edge of the bowl and enjoy!
Nutrition
Calories: 346.36kcal | Carbohydrates: 52.61g | Protein: 12.55g | Fat: 7.81g | Saturated Fat: 1.07g | Polyunsaturated Fat: 2.75g | Monounsaturated Fat: 1.11g | Sodium: 253.8mg | Potassium: 464.5mg | Fiber: 2.14g | Sugar: 3.71g | Vitamin A: 536.02IU | Vitamin C: 14.07mg | Calcium: 110.61mg | Iron: 2.27mg