Tofoo ‘Salmon’ Rice Bowl

Serves 2 • Prep 5 min • Cooking 5 min

Vegans

Get this stuff

For the Tofoo

1 tbsp 5 spice

Pack of Smoked Tofoo, crumbled

1 tbsp vegetable oil

For the rice

280g leftover/cooked rice

2 ice cubes

4 tsp soy

2 tbsp vegan mayo

2 tbsp Sriracha

For the toppings

1 avocado, sliced

2 tbsp kimchi

2 spring onions, sliced

1 seaweed sheet

Do this stuff

Start by mixing your 5 spice with a pinch of salt and pepper and toss your crumbled Tofoo through so evenly covered.
Heat your oil in a large pan over a medium heat and add your crumbled and spiced Tofoo. Cook for 5 mins ensuring to move about in the pan so evenly golden.
Split your crumbled Tofoo into two bowls. Top each with cooked rice and push an ice cube into the top of each.
Cover each with parchment and bob in the microwave for 60 seconds. Remove any ice left and mix half of the soy into each rice bowl.
Top with a zigzag of mayo followed by Sriracha and any favourite toppings for a quick, easy and delicious lunch ready in only 10 mins.

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