Add the HiFiBe base to a serving bowl. Layer with cucumber slices, tofu, and cherry tomatoes. Garnish with parsley if desired.
Recipe Video
Instructions
Prep the Ingredients
5 minutesMince the garlic, slice the cucumber, and halve the cherry tomatoes.
Cook the Tofu
5-10 minutesHeat oil in a pan over medium heat. Add the garlic and cook until fragrant. Crumble the tofu into the pan and cook for a few minutes. Add soy sauce and stir until the tofu is evenly coated.
Heat the Base
1 minuteWarm up the HiFiBe pouch using either a microwave or stovetop, following package instructions.
Assemble the Bowl
5 minutes
Cooking Tips
- Use medium-firm tofu for the best crumble texture.
- Cook tofu long enough to evaporate excess moisture and create crisp bits.
- Add soy sauce at the end so tofu absorbs flavour properly.
- Lime juice brightens the whole bowl significantly.
Storage Tips
- Keeps 3–4 days refrigerated.
- Tofu may soften over time; pan-toast before serving if desired.
- Keep cucumbers separate to prevent watering.
Chef Notes
- This bowl benefits greatly from extra acidity (lime).
- Garlic should be slightly toasted but not burnt for depth of flavour.
Substitutions
- Sour cream → Greek yogurt.
- Shredded cheese → dairy-free cheese or cotija.
- Pico de gallo → jarred salsa.
Variations
- Chicken Version: Add grilled chicken strips.
- Vegan Version: Replace sour cream + cheese with avocado.
- Crunchy Version: Add tortilla strips.
Frequently Asked Questions
Yes — bake at 400°F for 20–25 minutes.
Make sure pan is hot and lightly oiled.
Yes — just crumble with your hands.
Yes — it works well chilled.
Recipe Details
Prep Time:
5-10 minutesCook Time:
10-15 minutesServing Size / Yield:
1-2 servingsCuisine Type:
CanadianDish Type:
Lunch / Meal PrepNutrition Facts
Carbohydrates:
Ingredients
HiFibe
1 pouch
Medium-Firm Tofu
⅓ of block
Small Cucumber
1
Cherry Tomatoes
Handful
Garlic
1 clove
Soy Sauce
2 tbsp
Lime
½