Vegan Poke Bowl Recipe

Poke bowls are becoming more and more popular as small eateries and delivery services pop up. And who wouldn’t love them? They are fresh, nutritious and so easy to prepare. All it takes it is a pre-cooked grain batch, some marinating and chopping fruits and veggies!

TOFU VEGAN POKE BOWL 

Tofu marinated in a sesame-ginger sauce with fresh veggies and grain of choice. Perfect for lunch, dinner or make-ahead meals, and can be whipped up in as little as 20 minutes. Marinade adapted from Anne Burrell of Food Network.

INGREDIENTS

Tofu

• 1/4 to 1/3 cup tamari, coconut aminos or soy sauce
• 1 tablespoon rice vinegar or lime juice
• 1/2 tablespoon sambal oelek
• 1 teaspoon sesame oil
• 2 cloves garlic, smashed and finely chopped or finely grated
• 1-inch piece ginger, peeled and finely chopped or grated
• 1/3 sweet onion, such as Maui onion, julienned
• 14 oz block organic tofu (firm or extra firm), cut into 1/2 inch cubes

Bowl Filling

• 1/2 cucumber, sliced
• 3 – 4 radishes, sliced
• 1/4 red cabbage, shredded
• 1 avocado, diced or sliced
• 1 tablespoon sesame seeds, toasted or black
• 2 scallions, white and green parts, sliced thinly on the bias
• lime wedges
• 1/3 cup roughly chopped cilantro
• Dynamite Sauce, optional
• 1 1/2 cups cooked rice (brown, black or cilantro lime rice) or quinoa

INSTRUCTIONS

Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dishcloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into 1/2 inch cubes.

In a medium bowl or shallow dish, combine the soy sauce, sambal, sesame oil, garlic, ginger, and sweet onions. Toss in the tofu and let rest in for 10 minutes.

Prep the remaining ingredients and assemble your bowls.

NOTES

For variation try adding:

• sliced carrots (or carrot ribbons)
• diced mango
• or cubed pineapple