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Crispy Tofu Summer Bowl

July, 2019

Crispy Tofu Summer Bowl

Hello Summer! This bowl screams Summer with the addition of seasonal fruit. This bowl also features crispy tofu which is a great way to spruce up this awesome vegetarian protein source.

Crispy Tofu Summer Bowl

Serves 3


  • 300-350g firm tofu cut into 2cm cubes

  • 2 tbs extra virgin olive oil

  • 1.5 tbs plain flour (or corn starch)

  • 1 mango, cubed

  • 3/4 cup frozen (or fresh)

  • 1.5 cups cooked cous cous

  • 1.5 cups corn kernals

  • 1 zucchini, sliced into ribbons

  • 3 handfuls baby spinach

I served mine with a drizzle of tahini and yoghurt dressing


  1. Pre-heat oven to 180°c and line a baking tray with baking paper

  2. In a small bowl add tofu, oil and flour (you can also add herbs and spices here for extra flavour e.g. paprika, cumin, tumeric)

  3. Mix to coat tofu

  4. Place on baking tray and cook for 30 minutes, turning half way

  5. Set tofu aside to cool while you assemble the bowls

  6. Add a handful of baby spinach to each bowl as the base

  7. Divide the cous cous, mango, zucchini and corn evenly between bowls

  8. Add tofu

  9. Top with berries and dressing of choice

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