5 Minute High Protein Japanese Bowl

This is Dave go to easy & lazy dinner, its really tasty, packed with nutrition and is quick to make. We make a super tasty tofu that we infuse with loads of flavour, umami chilli mushrooms, kale and served on brown rice with some kim chi.

Serves 2

Takes 5-15 minutes



200g Tofu 

Thumb sized piece of fresh ginger

4 Tbsp Tamari

1 red Chilli

150g Oyster mushrooms (or other mushrooms)

handful of fresh Kale

juice 1/2 lime/lemon/1 tbsp apple cider vinegar

1 Tbsp Sesame seeds


serving suggestion

Kim chi




Finely slice the ginger and the chilli (removing the seed if you don’t like it hot

Chop the tempeh/tofu into small bitesize pieces.

Take the kale off the main rib and roughly chop.

Put 2 pans on high heat

Add 1.5 Tbps oil to one of the pans and add the tempeh/tofu. Cook for 4 minutes stirring occasionally.

Add 1 tbsp oil to the other pan and add the chilli, roughly tear the mushrooms and add them to the pan. cook for 1 minute.

Put a large pot on top of the mushrooms to compress mushrooms which will encourage more caramelisation.

Transfer the mushrooms and chilli to the tempeh and add 3 Tbsp tamarind and mix well. Take off the heat.

Add the chopped kale to the pan along with 3 tablespoons of water, a good pinch of salt and juice of 1.2 lemon and steam the kale for 2 minutes.

Put the kale in the bottom of the bowl and top with the tempeh, mushroom mix.

Garnish with sesame seeds and serve with kim chi and avocado



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