Poke bowls hail from Hawaii but have become a popular dish all around the world, it literally translates to ‘diced fish salad’ but I have made a vegetarian version with tofu.
This recipe is super easy, it’s basically marinating the tofu and assembling using whatever you have in season. I love this combo of creamy avo, sweet mango and nutty brown rice, dressed with sriracha mayo to give you a kick.
Serving Size: x2
Ingredients:
- 300g organic firm tofu
- 1 cup shelled edamame beans
- 1 cup cooked rice (I used brown sushi rice but any rice will work)
- 1 grated carrot
- 1/2 cucumber
- 1 ripe mango
- 1 avocado
- coriander
- black sesame seeds (or any other nut to give you that crunch)
- sriracha mayo
Method:
- Heat the oven to bake 180.
- Make the tofu marinade and set aside.
- Cut tofu into cubes and cover with the marinate, for best results set aside for 30 mins. Otherwise pour your marinade over the tofu on a lined baking tray and cook for 25 mins or until a little crispy on the outside.
- Meanwhile, cook your rice and chop the rest of your ingredients.
- Assemble in two bowls, starting with your rice and tofu.
- Garnish with coriander.
