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Vegan Tomato, Kimchi and Tofu Bowl

Serves: 4 Cook: 20_mins
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Ingredients

600g heritage tomatoes, cut into varying shapes 

600g silken tofu, sliced

300g Biona Kimchi, roughly chopped

4 tbsp rapeseed oil

1 tsp sesame oil

2 tbsp Biona ACV

2 tsp Biona Tamari 

10 breakfast radishes, thinly sliced

1 large handful of coriander leaves

3 spring onions, green parts only, finely sliced

1 handful salted peanuts, roughly chopped

2 tbsp toasted sesame seeds

Method

  1. Begin by arranging the sliced tomatoes and tofu on a platter and spoon over half the kimchi.

  2. In a blender, puree the remaining kimchi, whilst adding the rapeseed oil, sesame oil, ACV and tamari, and blending until smooth; add a little water if needed – it should have the consistency of a rich vinaigrette.

  3. Pour the dressing over the tomatoes and tofu, top with the radishes, coriander, spring onions, peanuts and sesame seeds, and serve.

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