Prefer HTon GoogleRead more to check out the full recipe! (Pexel) Building a nutritionally balanced meal does not have to be that complicated. Try Paridhi's recipe for tofu crumble bowl packed with essential nutrients.A balanced meal doesn’t have to mean bland, boring or complicated. The key is to bring together the right mix of macronutrients with plenty of micronutrients – think protein, fibre-rich vegetables, essential vitamins and minerals, and a source of carbohydrates for energy. And when all of that comes together in one flavour-packed bowl, eating well gets even easier. If you’re looking for a simple, wholesome recipe to support your healthier eating goals, this one is worth trying!Also Read | Craving some delicious street food? Try this nutritionist-approved recipe for Lahori-Punjabi Chikkar Chole at homeParidhi Garg, a nutritionist, gut health expert and certified yoga instructor, has shared the recipe for a tofu crumble bowl that is flavour-packed, wholesome and nutritionally balanced – making for a satisfying meal overall. In an Instagram video shared on August 28, the nutritionist describes the dish as, “I’ve finally made something I couldn’t not share – my latest favourite: the tofu crumble bowl. And honestly… I have never had tofu this good. You genuinely cannot tell it’s tofu.”Check out the full recipe below!IngredientsFor the tofu crumble250 to 300 g firm tofu, crumbled1 to 2 tbsp soy sauce1 tbsp honey1 tbsp Sriracha or chilli sauce1 tsp vinegarSalt, to tasteFor the sauce2 tbsp peanut butter2 tbsp soy sauce1 to 2 tbsp honey2 tbsp Sriracha or chilli sauce1 to 2 tsp vinegar2 to 3 garlic cloves, finely choppedA handful of fresh coriander, choppedChilli flakes, to tasteSalt and black pepper, to tasteFor the stir-fry1 tsp peanut oil1 onion, sliced1 carrot, thinly sliced1 bell pepper, sliced1 to 2 cups cabbage, shredded½ to 1 cup edamameOther vegetables of your choiceTo serveCooked riceMethodPreheat the oven to 200°C. Add the crumbled tofu to a bowl and toss with soy sauce, honey, Sriracha, vinegar, salt and pepper until well coated.Spread the tofu evenly on a lined baking sheet and bake for 15 to 20 minutes, tossing once halfway through, until golden and crispy. You can also air-fry or sauté the tofu, but baking gives it a particularly crisp texture.Whisk together the peanut butter, soy sauce, honey, Sriracha, vinegar, garlic, coriander, chilli flakes, salt and pepper. Add a splash of water until you reach a smooth, pourable consistency. Adjust the flavours to taste.Heat the peanut oil in a large pan or wok over high heat. Add the onion, carrot, bell pepper, cabbage and other vegetables, and stir-fry until tender but still slightly crisp. Add the edamame and cook for another minute.Pour the prepared peanut sauce over the vegetables and toss well. Cook for five to six minutes, allowing the vegetables to become glossy and well coated in the sauce.Add a thin layer of cooked rice to a serving bowl. Top with the saucy vegetable stir-fry and finish with plenty of crispy tofu crumble.Meal-prep tip: Prepare the tofu, sauce, rice and stir-fried vegetables separately and store them in airtight containers. Assemble when ready to eat for an easy lunch or dinner.Health benefitsThis recipe makes for a wholesome, nutritionally balanced meal that is both satisfying and packed with flavour. Tofu and edamame provide a protein-rich base, while the variety of vegetables adds fibre, vitamins, minerals and other essential micronutrients. The peanut sauce brings healthy fats and plenty of flavour, while the rice provides carbohydrates for energy, making this a well-rounded and satisfying meal.Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.Eshana Saha is a fresh face in lifestyle and cultural journalism, bringing a refined, multidisciplinary perspective to the intersection of entertainment, fashion and holistic wellbeing. With less than a year of professional experience, she has quickly adapted to high-pressure editorial environments and currently works full-time with HT Media. Prior to this, she interned for nearly six months with Hindustan Times’ entertainment and lifestyle vertical, where she gained hands-on experience in digital reporting, trend analysis and editorial storytelling.