Vegan Tomato, Kimchi and Tofu Bowl
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
Begin by arranging the sliced tomatoes and tofu on a platter and spoon over half the kimchi.
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.
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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