TOFU & VEGGIE POKE BOWL
Here’s how you make a yummy Tofu & Veggies Poke Bowl Its so versatile you can mix and match whatever you have in the fridge. Packed with superfoods and super tasty. What I love about this, is that it’s so versatile. You could swap the tofu for tuna, salmon or chickpeas. Use different veggies- soybeans, roasted cauliflower, Shredded carrot, rocket. Swap the mango for pineapple. Drizzle with tahini or a peanut sauce. The options are endless!!
Ingredients
For The Bowl
1/4 Sliced cucumber
3-4 sliced radish
1/4 red cabbage, shredded
1 avocado, diced or sliced
1 tablespoon sesame seeds, toasted or black
2 spring onions, white and green parts, sliced thinly on the bias
1/3 cup fresh coriander, roughly chopped
1 1/2 cups cooked rice brown or black, you could also use quinoa.
1/4 mango in cubes (I usually use frozen mango, let it thaw and pop that on top)
Wedge of lime to serve
Step 1: Marinade the Tofu and Bake
Before anything get the rice on as this takes the longest. Following cooking instructions (but brown rice usually is around 40 mins simmering in boiling water)
Preheat the oven 180C
In a big bowl stir together all of the marinade ingredients
Add in the tofu and onion, gently mix so all the tofu is coated with the marinade
Place the tofu mix onto a baking tray
Bake for 25 mins, until its starts to get colour
For The Tofu Marinade
1/4 cup of soya sauce or Tamari
1 tablespoon rice vinegar or lime juice
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 red onion, julienned or thinly sliced
14 oz block firm or extra firm tofu, cut into 1/2 inch cubes
Step 2: Arrange the Bowl
Take the cooked rice and layer that at the bottom of a bowl
Assemble all the veggies, mango, coriander neatly on top
Add the baked tofu
Step 3: Serve
Sprinkle with the seeds
Drizzle with a tahini or peanut dressing if you fancy, OR simply squeeze on the lime