Good Eggs Kitchen

Fried Tofu Bowls with Avocado & Cucumber

2399
3 servings
Favorite
Fried Tofu Bowls with Avocado & Cucumber

Product Details

Golden tofu and fluffy quinoa bring the power of plant protein to these balanced bowls. Add a drizzle of gingery dressing and a sprinkle of sesame seeds before digging in.


What You Get

Rapini greens

Eggs

Cucumber

Gomasio (sesame salt)  

Avocado

Tofu puffs

Cooked quinoa

Soy-ginger dressing


What You’ll Need

Salt

Vegetable oil


Makes 3 servings


Active Time: 30 minutes 

Total Time: 30 minutes 


Step 1

Bring a pot of water to a boil. Add the rapini and blanch until bright green and tender-crisp, about 2 minutes. Transfer to a plate and let cool. Return the pot of water to a boil. Add 3 eggs and simmer until done to your liking, 6 minutes for soft-boiled, 10 minutes for hard-boiled. Drain and submerge the eggs in cold water. When cool enough to handle, peel and cut in half lengthwise.


Step 2

Meanwhile, slice the cucumber, place it in a bowl, and toss with a pinch of salt and 1 tablespoon of the gomasio. Set aside to let the cucumber soften. Peel, pit, and dice the avocado. Squeeze the water from the rapini and chop into 1-inch pieces, discarding any woody stems.


Step 3

In a sauté pan over medium heat, warm 2 tablespoons vegetable oil. Add the tofu puffs and fry to crisp up, 5 minutes.


Step 4

Reheat the quinoa in the microwave until steamed through and warm, 1 to 2 minutes.


Step 5

Heap the quinoa into bowls and top with the tofu, cucumber, avocado, eggs, and rapini. Drizzle generously with the soy-ginger dressing, sprinkle with the remaining gomasio, and serve warm.


Contains: eggs, wheat, soy.

Available for Delivery

About The Producer

Good Eggs Kitchen
San Francisco, CA
The Good Eggs Kitchen team makes simple, delicious, and absurdly fresh eats. Made with love, from our kitchen to yours!Read more