Lean Tomato & Basil Crispy Tofu & New Potatoes Bowl with Spinach
Lean Tomato & Basil Crispy Tofu & New Potatoes Bowl with Spinach brings Italian flavour to a plate that delivers 40g of protein for 542 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 180g tofu
- 160g new potatoes
- 80g spinach
- 80g courgette
- 200g chopped tomatoes
- 9g garlic
- 5g olive oil
- a handful of fresh basil
- 8g parmesan
Method
-
1
Prep everything first: wash and trim the spinach and courgette, then measure out the sauce ingredients.
-
2
Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.
-
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
Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.
-
5
Meanwhile, steam or stir-fry the spinach and courgette for 3-5 minutes until just tender with a little bite.
-
6
Build the bowl: new potatoes first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the parmesan.
Tap ingredients and steps to tick them off as you cook.