VEGAN TOFU POKE BOWL

This Vegan Tofu Poke Bowl features smoked tofu, fresh veggies on a bed of brown rice, quinoa or couscous. Perfect for picnics, lunch, dinner or make ahead meals.

 INGREDIENTS

 Bowl Filling

  • 2 small carrots, finely grated

  • 1/2 cucumber, cut into cubes

  • 4 radishes, finely sliced + 2 to garnish

  • ½ - 1 red, yellow or orange sweet pepper – cut into cubes

  • 2 spring onions, white and green parts, sliced thinly

  • firm smoked tofu – cut into julienne/match sticks

  • 1 1/2 cups cooked brown basmati rice or quinoa or couscous (I often usually use spelt or gluten-free chickpea and red lentil couscous)

  • pickled ginger

  • 1 tablespoon sesame seeds, toasted or black

 Tamari dressing

  • ¼ cup tamari (wheat-free soy sauce)

  • 1 tbsp  honey, agave or maple syrup

  • 3 tbsp rice vinegar

  • 1 tbsp sesame oil

  • 1 tsp minced garlic

  • Juice of 1 lime (1-2 tbsp)

  • 4 tsp chilli sauce – optional

  • pinch seaweed flakes – optional

 NOTES - For variation try adding:

-          sliced avocados drizzled with lime juice

-          red cabbage finely shredded

-          diced mango

-          cubed pineapple

-          coriander leaves

 Serves  2

 Instructions

1.      Fill the base of a medium bowl with the rice, quinoa or couscous.

2.      Arrange the veggies on top of it.

3.      Serve with tamari dressing.

 

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