Tofu Salad Bowl
Chia Seed Pudding

Some days I just fancy a lovely bright, vibrant salad bowl for my dinner or lunch.  Using the Cauldron Organic Marinated Tofu is great for when I don’t have time or the energy to start cooking after a long, busy day.  Soya gets such bad press, however the Chinese have been using Soya for thousands of years, as an excellent source of protein, which is naturally low in saturated fat.  As with any food you choose, knowing where it comes from and how it is grown is really important.  I use many soya products.  I always choose non-GMO, organic soya.  When it comes to the agricultural issues on soya, around 70 percent of the world’s soya is fed directly to livestock and only 6 percent of soya is turned into human food.  As with everything in life, we all have choices and our family choose to eat a plant based diet because it works for us.  Here’s my Tofu Salad Bowl recipe, enjoy!

 

All the veg I use is organic

A bed of washed raw spinach leaves

Half an avocado

Chopped cucumber

Grated carrot

Sliced tomato

Sliced red onion

A couple of basil leaves

1 tablespoon peanut butter

1 tablespoon hummus

A sprinkling of pumpkin seeds

Small handful of raw cashew nuts

A fermented gherkin chopped

Sliced beetroot (vinegar free)

Half a packet of Cauldron Organic Marinated Tofu cooked in 1 Tablespoon tamari sauce

 

Assemble all the above ingredients into a bowl and devour

For any enquiries, please contact me at admin@josargent.com

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