- Serves: 2
- Preparation: 15 minutes
- Cooks In: 10 minutes
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Ingredients
2 flat mushrooms, diced
1 cup red cabbage, shredded
200 g extra firm tofu, diced
4 slices of halloumi
1 cup cooked brown rice
2 wedges of pumpkin, roasted
½ cup cooked edamame beans
½ Lebanese cucumber, diced
2 tbsp sesame seeds
2 tbsp pickled ginger
Sriracha mayonnaise
Extra virgin olive oil, for cooking
Method
1
Heat some olive oil in a pan and cook mushrooms, cabbage and tofu – then remove and set aside.
2
Then, in the same pan, cook halloumi for a few minutes each side.
3
Place brown rice into bowls, add a wedge of pumpkin and the cabbage, tofu, halloumi, mushrooms and cucumber.
4
Sprinkle with sesame seeds, top with some pickled ginger and Sriracha mayo. Enjoy!
Ingredients
2 flat mushrooms, diced
1 cup red cabbage, shredded
200 g extra firm tofu, diced
4 slices of halloumi
1 cup cooked brown rice
2 wedges of pumpkin, roasted
½ cup cooked edamame beans
½ Lebanese cucumber, diced
2 tbsp sesame seeds
2 tbsp pickled ginger
Sriracha mayonnaise
Extra virgin olive oil, for cooking
Directions
1
Heat some olive oil in a pan and cook mushrooms, cabbage and tofu – then remove and set aside.
2
Then, in the same pan, cook halloumi for a few minutes each side.
3
Place brown rice into bowls, add a wedge of pumpkin and the cabbage, tofu, halloumi, mushrooms and cucumber.
4
Sprinkle with sesame seeds, top with some pickled ginger and Sriracha mayo. Enjoy!
