Vegan Poke Bowl

INGREDIENTS:

Tofu Poke

1 tablepoon rice wine vinegar or lime juice

1/4 cup tamari

1/2 tablespoon sambal oelek

1 teaspoon sesame oil

2 cloves garlic, smashed and finely chopped or finely grated

1 small piece ginger, peeled and finely chopped or grated

1/3 purple onion

1 block organic tofu (firm), cut into cubes

 

Bowl Filling

1/3 cup roughly chopped coriander

1/2 cucumber, sliced

2 springs of coriander

2 tsp of organic pickled ginger

3 – 4 radishes, sliced

1/4 red cabbage, shredded

1 avocado, diced or sliced

1 tablespoon sesame seeds, toasted 

2 spring onions, white and green parts, sliced thinly on the bias

lime wedges

1 1/2 cups cooked rice (brown) or quinoa

METHOD

Start with gently pressing the tofu, using firm tofu. To do this, drain tofu, place it on its side, and cut lengthwise down the center. Place the 2 tofu slabs, flat, in between a clean dish towel, or paper towels, and gently press to soak up any moisture.

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.

Recipe adapted (with Sunnybrook product links) from The Simple Veganista