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
Ingredients
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- 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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