Vegan Poké Bowl
This is a super tasty lunch or dinner that is perfect for the spring or summer months! These bowls are both vegan and gluten free, along with meal prep friendly!
Ingredients
Poké Bowl
- 6 cups cooked gluten free white rice
- 2 blocks gluten free extra firm tofu
- 1 large carrot
- 1 cucumber
- 1/2 small head of red cabbage
- 1 sheet of nori seaweed
- 1 cup diced pineapple
- 1/2 cup vegan mayo or dairy free yogurt
- 1 1/2 tbsp sriracha
- 2 tbsp corn starch
- 1/2 red onion
- optional - rice or white wine vinegar (If you’re pickling your red onion)
Tofu Sauce
- 1/2 cup gluten free low sodium tamari
- 2 tbsp maple syrup
- 2 tsp minced garlic
- 2 tbsp sesame oil
- 1 thumb-sized piece of ginger
Instructions
- Optional: If you want to pickle your red onion, slice it and add it to a small tupperware. Pour rice or white wine vinegar over it until onion is covered, then seal and let sit in the fridge for a quick pickle.
- Drain the tofu and pat dry with a paper towel. Cut into 1” cubes and add to a medium sized mixing bowl.
- Coat the tofu in corn starch.
- Grease a large pan with extra virgin olive oil and set to medium heat. Once heated, add the tofu to the pan. Pause throughout cooking to sauté.
- While the tofu is cooking, peel and dice your ginger.
- Add all tofu sauce ingredients to a small mixing bowl and whisk together.
- Prepare your veggies - peel the carrot into ribbons and peel and slice the cucumber into rounds. Cut the cabbage into shreds.
- Once the tofu has browned on all sides, add the sauce to the pan and mix well. Cook uncovered until most of sauce has been absorbed.
- Make your spicy sauce by combining the mayo or yogurt in a small bowl with the sriracha. Mix well.
- To make one poké bowl: 1 1/2 cups rice, large scoop of tofu, handful of shredded red cabbage, ribboned carrots, cucumber slices, and sliced red onion. Top with 1/4 cups diced pineapple, 1/4 nori sheet (shredded by hand), and a drizzle of spicy sauce.