Tofu Quinoa Bowl

Name: Tofu Quinoa Bowl
Yield: 10
Ingredients: 480.0g HELLMANN'S Vegan Mayonnaise 10 kg; 280.0g Avocado, diced; 5.0g Garlic; 10.0g shallots; 30.0ml Lime juice; 0.0n/a Salt and Pepper, as needed; 400.0g Marinated Tofu (Mix of Oyster Sauce, Rice Vinegar, Sesame Oil, Light Soy Sauce and Sugar); 600.0g Quinoa, cooked; 20.0x Cucumber slices, sliced thinly; 200.0g Slaw – Assorted Carrots and Cucumber, Julienned; 300.0g Cherry tomatoes, halved; 50.0g Watercress; 20.0g Chervil

Blending textures and flavours, this Buddha bowl makes a lovely light lunch. With plenty of fresh ingredients, and a rich avocado mayo sauce, made with HELLMANN’S Vegan Mayo, this dish couldn’t be much sunnier.

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Avocado Mayo Sauce

HELLMANN'S Vegan Mayonnaise 10 kg 480.0 g
HELLMANN'S Vegan Mayonnaise 10 kg
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Free Sample
Avocado, diced 280.0 g
Garlic 5.0 g
shallots 10.0 g
Lime juice 30.0 ml
Salt and Pepper, as needed

Salad

Marinated Tofu (Mix of Oyster Sauce, Rice Vinegar, Sesame Oil, Light Soy Sauce and Sugar) 400.0 g
Quinoa, cooked 600.0 g
Cucumber slices, sliced thinly 20.0 x
Slaw – Assorted Carrots and Cucumber, Julienned 200.0 g
Cherry tomatoes, halved 300.0 g

To Serve

Watercress 50.0 g
Chervil 20.0 g

Salads & Bowls

Main Meals

Australian

American

Casual Dining

Vegetables

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Preparation

Avocado Mayo Sauce
- Add the HELLMANN’S Vegan Mayo into a blender.
- Add the avocado, garlic, shallots and lime juice.
- Blend to a smooth sauce, and season to taste.
Salad
- Grill the marinated tofu until charred and cooked through.
- Season the cooked quinoa with some olive oil, salt, pepper, lemon juice & zest.
To Serve
- Assemble by portioning each ingredient per part of the bowl.
- Spoon the avocado mayo sauce into a small bowl placed in the centre of the salad. Top with lime zest.
- Garnish with the watercress and chervil.