In cooler weather we crave warmer food, these tumblers are an easy way of ‘lunch to go’ that combines raw ingredients with warm.
Makes 4 tumblers
Ingredients
1 cup of spinach leaves
200g of organic tofu, cubed
1 cup of rice noodles, cooked
8 cherry tomatoes
2 zucchini, shredded with a mandolin
4 spring onions, finely sliced
8 button mushrooms, sliced
4 tablespoons of organic miso paste
Small handful of fresh coriander
Himalayan or sea salt and freshly ground black pepper
Method
You will need a lidded, heatproof container that you can prep the night before or in the morning before work then take with you.
Add the miso paste (or try an organic stock cube) to the bottom of the tumbler. The next layer is a quarter cup of the rice noodles, then add your vegetables and tofu, then lastly the tomatoes, spring onions and coriander.
When you are ready to eat, just three quarters fill with boiling water, season and enjoy!
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