A lime, tofu and cucumber rice bowl.

The useful dinner recipe is often the one you can repeat with what is already in the kitchen.

This bowl combines rice, cooked tofu and crisp vegetables with a simple lime dressing. It is a flexible starting point: adjust the portions to your appetite and the ingredients you have.

Makes: 2 bowls · Time: about 20 minutes, using already-cooked rice. Timing is an estimate; this recipe has not yet been kitchen-tested.

What you need

• 2 portions of cooked rice, freshly prepared and kept hot
• 300 g firm tofu, cooked according to its packet instructions
• 1 small cucumber, diced
• 1 small carrot, grated
• A handful of shredded cabbage
• A small handful of coriander, optional
• 1 lime, plus extra to taste
• 1 tablespoon reduced-salt soy sauce
• 1 tablespoon neutral oil, such as rapeseed oil
• Fresh chilli, optional

Put it together

1. While the rice and tofu are cooking, dice the cucumber, grate the carrot and shred the cabbage.
2. Mix the juice of the lime with the soy sauce and oil. Taste it before adding extra lime or chilli.
3. Divide the hot rice and cooked tofu between two bowls. Add the vegetables.
4. Spoon over the dressing, add coriander if you like it, and eat straight away.

Make it your version

Use cooked tempeh instead of tofu if that is what you have. Replace cucumber with another crisp vegetable, or serve the dressing on the side. The rice and tofu portions are starting quantities, not a personal nutrition prescription.

Allergen note: tofu and soy sauce contain soya; some soy sauces also contain wheat. Check the products you use.

No calorie or protein totals are listed here: those depend on the rice portions, tofu and products used, and have not been calculated for this recipe.