Buddha bowl with quinoa, tofu and pickled vegetables


Ingredients to serve 1:

1/2 carrot, thinly sliced

2 radishes, thinly sliced

2 cups spinach, roughly chopped 

Juice of 1/2 lime 

1/8 avocado 

1 cup quinoa, cooked

160g firm tofu, sliced 1/2cm thick

1 tbs vegetarian Asian sauce

1/4 cup coriander, roughly chopped

1/4 cup rice wine vinegar 

2 tsp sugar 

1 tsp ginger finely sliced 

1 tbs + 1 tsp Sesame oil

Pinch salt



1. In a bowl add rice wine, sugar and salt. Place carrot, radish and ginger in mix and allow to stand 

2. Place tofu in marinade of vegetarian Asia sauce

3. In a saucepan with boiling water, steam spinach 

4. In a small bowl mix avocado, lime juice and corriander and put to the side.

5. In a frying pan over medium heat place sesame oil and allow to heat. Add in tofu and fry 5 minutes each side.

6. Drain the pickled veg from rice wine mixture - or you can keep some for more of a dressing. 

7. Drizzle quinoa with a little sesame oil.

Assemble tofu, picked veg and steamed spinach in whatever way you like. .



Low FODMAP info for those with IBS:

160g firm tofu is low FODMAP 

1/8 avocado is low in fodmaps, more than this becomes high in polyol sorbitol 

Quinoa is low FODMAP at 1 cup 

Carrot, radish and spinach are all low FODMAP .