Peruvian Tofu Rice Bowl

Peruvian Tofu Rice Bowl

A Peruvian-inspired tofu rice bowl featuring seared and seasoned tofu as a chicken substitute, served with a zesty Peruvian green sauce over a bed of rice mixed with peas and topped with fresh salad. A vibrant and flavourful vegan twist on a traditional Peruvian chicken dish, perfect for a plant-based meal option full of South American flair.

Serves: 2

45 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 1 block of firm tofu
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp cumin
  • Sea salt
  • Oil
  • 1 cup fresh coriander
  • 1 tbsp jalapeños
  • Juice and zest of 2 limes
  • 2 tbsp vegan mayo
  • Glut of olive oil
  • Salt and pepper
  • 1 clove garlic
  • 1 cup cooked rice
  • 1 onion
  • 2 cloves garlic
  • 2 cups frozen peas
  • Juice of half lemon
  • 1 tsp chilli flakes
  • Fresh salad

🔄Sam Jones's Suggested Substitutes

Tofu Chicken Breast
Vegan Mayo Regular Mayonnaise
Frozen Peas Frozen Edamame

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