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Tomato and Basil Silken Tofu

by Hannah Pemberton from Buddha Bowls

This vegan-friendly Buddha Bowl takes inspiration from Italian flavours with the protein-packed silken tofu the star of the show.

From the book

Hannah Pemberton


This indulgent and delicious dish is full of Italian flavours and makes a cosy dish for one. The silken tofu adds an unexpected texture and a welcome kick of plant-based protein.


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olive oil
350g firm silken tofu
1 small garlic clove, minced
50g sundried tomatoes, finely chopped
3 tbsp chopped tomatoes or passata
juice of ½ lemon, plus extra for squeezing
200g cooked bulgur wheat, warm or cold
extra-virgin olive oil
sea salt and black pepper
1 courgette, spiralised
2 tbsp goats yoghurt or non-dairy yoghurt.
1 tsp toasted sesame seeds
a handful of fresh basil leaves

Essential kit

You will need: a spiraliser.


Preheat your oven to 190°C (fan).

Lightly oil a roasting dish and carefully place the firm silken tofu in it. Mix the garlic and sundried tomatoes with the chopped tomatoes or passata and spoon over the tofu. Bake in the oven for 30 minutes.

While that’s cooking, add the lemon juice to the bulgur wheat with a glug of extra-virgin olive oil, and season to taste with sea salt and black pepper.

Place the bulgur wheat at the bottom of a bowl and top with the freshly spiralised courgette, giving it a squeeze of lemon. Top with the hot silken tofu, being careful when you get it out of the dish, as it’s very soft. Spoon over the yoghurt and sesame seeds, adding a squeeze of lemon, and finish with the fresh basil.

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From the book: Buddha Bowls

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