• 180g tofu Tofu, firm
• 120g wild rice Wild Rice, cooked
• 80g mushrooms Mushrooms
• 80g carrots Carrots, raw
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• lemon wedge

1. 1

   Prep everything first: wash and trim the mushrooms and carrot, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

   Meanwhile, steam or stir-fry the mushrooms and carrot for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: wild rice first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the lemon wedge.

Tap ingredients and steps to tick them off as you cook.