Vegan Tofu Poke Bowl
Ingredients
- 1 cup 200g cooked rice (Japanese, basmati, or sushi rice)
- 5 oz 150g firm tofu
- 1 carrot
- 1/2 cucumber
- 1/2 avocado
- 1 small beet
- 1 handful baby spinach or mache lamb’s lettuce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave syrup
- 1 tbsp sesame oil
- Sesame seeds for garnish
- Salt & pepper to taste
Instructions
Step 1: Prepare the Rice
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch, preventing the rice from becoming too sticky.
- Cook the rice according to package instructions (usually 12 to 15 minutes).
- Once cooked, drain and mix in 1 tbsp of rice vinegar. Set aside to cool.
Step 2: Marinate the Tofu
- Cut the tofu into small cubes and place them in a bowl.
- Add soy sauce, sesame oil, and maple syrup. Mix well to coat the tofu evenly.
- Let it marinate for at least 10 minutes. For stronger flavor, marinate for a few hours or overnight in the fridge.
Step 3: Prep the Vegetables
- Peel the carrot and cut it into thin strips or julienne.
- Slice the cucumber into thin rounds.
- Peel the avocado, remove the pit, and cut into thin slices.
- Grate or finely slice the beet.
- Wash and drain the baby spinach or mache.
Step 4: Assemble the Poke Bowl
- Start by adding the rice as the base in a large bowl.
- Arrange the vegetables around the rice: carrots, cucumber, beet, avocado, and spinach.
- Top with marinated tofu for a protein-packed finish.
- Sprinkle sesame seeds on top for extra crunch.
- Add an extra drizzle of soy sauce, if desired.