Crispy Lemony Tofu Salad Bowl

A rainbow in a bowl! Packed with plenty of colour and flavour this bowl of goodness includes a great variety of vegetables and tofu offers a great plant-based source of protein for veggies and non-veggies alike.

Makes 1 portion.


  • 150g tofu diced 
  • 40g shredded red cabbage
  • 40g shredded white cabbage 
  • 20g cherry tomatoes halved
  • 15g of sweetcorn kernels, cut from the cob
  • 30g finely sliced peppers
  • 40g cooked quinoa
  • A handful of salad leaves
  • 10g small florets cauliflower
  • 2 asparagus spears, finely sliced
  • 8g pumpkin seeds
  • pinch of dried parsley
  • 20g carrots, peeled and sliced into fine batons
  • 1 tsp olive oil, or oil spray 
  • Salt and pepper to taste
  • Juice of half a lemon
  • 1 tsp buckwheat flour 


  1. In a large frying pan warm the olive oil over a medium heat
  2. Mix the tofu with the buckwheat flour, and lift it into the frying pan, shaking off any excess flour 
  3. Move the tofu around the pan with a wooden spoon until it is evenly coloured, then add the dried parsley, half of the lemon juice a pinch of salt and remove from the heat 
  4. Thoroughly wash and drain all the fresh vegetables 
  5. Place all the ingredients in a bowl with the tofu on top, then squeeze over the rest of the lemon juice, olive oil, salt and pepper to taste

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