Avocado Egg Tofu Rice Bowl

Name: Avocado Egg Tofu Rice Bowl
Total time: 15 min
Yield: 288 g
Ingredients: Frozen Avocado Pieces 15 g; Seaweed Sheets 5 g; Boiled Egg 55 g; Brown Rice 50 g; Korean Soybean Tofu 150 g; Perilla Oil 8 ml; Saemi's Kitchen Soy Sauce 5 ml

Cook 15 min Difficulty EASY 391 kcal

#avocado rice bowl #egg dish #tofu dish #one bowl meal #healthy food #diet meal #easy recipe #vegan #brunch #low carb meal

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Ingredients

Main ingredients

Frozen Avocado Pieces 15 g
Seaweed Sheets 5 g
Boiled Egg 55 g
Brown Rice 50 g
Korean Soybean Tofu 150 g

Seasonings/Sauce

Perilla Oil 8 ml
Saemi's Kitchen Soy Sauce 5 ml

Nutrition summary

Carbohydrates 29.04 g 30%

Protein 18.61 g 19%

Fat 21.8 g 51%

Serving size 288g

Cooking steps

1

Cut avocado, egg, and tofu into bite-sized pieces.
2

Heat olive oil in a pan and grill the tofu until golden brown, then place on a plate.
3

Scramble the eggs in the pan and put them on top of the tofu.
4

Place the avocado on top of the tofu and eggs.
5

Mix soy sauce, sesame oil, and sesame seeds to make a sauce, then drizzle over the rice bowl.

Avocado Egg Tofu Rice Bowl

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