Green goddess bowl with crispy sesame tofu

• soy sauce↗1 tbsp tbsp
• egg↗1

  beaten

• flour↗3 tbsp tbsp
• black and white sesame seeds↗75g g
• tofu↗450g g

  thoroughly dried using kitchen paper, and cut into strips

• ready-cooked quinoa2 x 250g pouches of g

  2 x 250g pouches of

• white cabbage↗½

  shredded

• edamame↗160g g
• green apple↗1

  cut into matchsticks

• chilli flakes↗

  to serve (optional)

• avocado↗1

  peeled and chopped

• coriander15g g
• basil↗15g g
• thick Greek yogurt↗100g g
• lime↗1

  zested and juiced

Step-by-step instructions

1. 1

   Pour the soy sauce and beaten egg into a small bowl, and whisk to combine. Put the flour in another bowl and season, then put the sesame seeds in a third bowl. Using tongs, dip the tofu pieces first in the flour, then the egg, then in the sesame seeds, and turn to coat on all sides.

2. 2

   Transfer to the foil-lined basket of an air fryer. Cook for 10-15 mins, turning halfway, until golden and crisp.

3. 3

   Meanwhile, make the dressing by blitzing all the ingredients together in a blender until smooth. Season, then loosen with a little water until it's a thick but pourable consistency. Will keep chilled for up to two days.

4. 4

   Heat the quinoa following pack instructions, then divide between four bowls. Put the cabbage, edamame and apple in a large bowl and toss with the dressing. Serve on top of the quinoa along with the crispy tofu. Scatter with chilli flakes, if you like, and serve.