Serves: 1

Ingredients:

• SoyCo Satay Tofu
• ½ cup frozen edamame, thawed
• Red cabbage, finely sliced
• 1 carrot, peeled into ribbons
• 1 cup Basmati rice, cooked
• 2 radish bulbs, finely sliced
• Seaweed squares
• ¼ avocado
• Gagas beetroot pickled
• HFM Roasted Sesame Dressing, to serve

Method:

1. To cook your tofu, cut up into squares and place on a nonstick frypan on medium heat. Cook each side for 5 or so minutes, until it's golden, then turn around and repeat for the other side. Once cooked, set aside.
2. Thaw your edamame in the microwave. Prep your veggies – finely slice the cabbage and radish, peel the carrot into ribbons, cut up ¼ of avocado and get your seaweed and pickled beetroot ready.
3. It’s time to assemble. In a bowl add in your cooked rice, then add your veggies. Add your satay tofu, seaweed and pickled beetroot.
4. Serve with a drizzle of HFM Roasted Sesame dressing