What are the main ingredients in Vegan Tofu Poke Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Vegan Tofu Poke Bowl?

Calories: 704, Carbs: 103 grams, Fat: grams, Protein: 22.9 grams, Sugar: 9.2 grams, Salt: 1683 grams

How do I prepare Vegan Tofu Poke Bowl?

RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Pour in the rice wine vinegar, fluff with a fork, and cover. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. WASABI MAYO: In a small bowl, combine the mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency. NORI: Return the pan to medium heat. When hot, toast the nori strips until crispy, 2-3 minutes. Remove from the pan. TOFU: Pat the tofu cubes dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden, 3-4 minutes (turning as they colour). BOWL ‘EM OVER: Dish up the fluffy rice in a bowl alongside the crispy tofu and the carrot & cucumber. Drizzle over the soy sauce (to taste) and the wasabi mayo. Side with the nori strips. Garnish with the toasted sesame seeds and the chopped pickled ginger. Enjoy, Chef!

What should be prepared from my kitchen to make Vegan Tofu Poke Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Vegan Tofu Poke Bowl

Name: Vegan Tofu Poke Bowl
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Packed full of umami, this poke bowl makes a visual impact with its colourful combination of healthy ingredients. Nestled next to one another: fluffy rice, crispy tofu, carrot & cucumber matchsticks, nori strips, and pickled ginger. Drizzled with a kick of wasabi mayo and soy sauce.

Vegan Tofu Poke Bowl

with pickled ginger, sesame seeds, carrot & nori strips

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cucumber
Jasmine Rice
Low-Sodium Soy Sauce
Non-GMO Tofu
Nori Sheet
Nori Sheets
Pickled Ginger
Rice Wine Vinegar
That Mayo (Vegan)
Wasabi Powder
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Pour in the rice wine vinegar, fluff with a fork, and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
WASABI MAYO
In a small bowl, combine the mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency.
NORI
Return the pan to medium heat. When hot, toast the nori strips until crispy, 2-3 minutes. Remove from the pan.
TOFU
Pat the tofu cubes dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden, 3-4 minutes (turning as they colour).
BOWL ‘EM OVER
Dish up the fluffy rice in a bowl alongside the crispy tofu and the carrot & cucumber. Drizzle over the soy sauce (to taste) and the wasabi mayo. Side with the nori strips. Garnish with the toasted sesame seeds and the chopped pickled ginger. Enjoy, Chef!

Jasmine Rice - 75ml
Rice Wine Vinegar - 15ml
White Sesame Seeds - 5ml
That Mayo (Vegan) - 50ml
Wasabi Powder - 5ml
Nori Sheet - 1
Non-GMO Tofu - 110g
Carrot - 120g
Cucumber - 100g
Low Sodium Soy Sauce - 30ml
Pickled Ginger - 20g

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Pour in the rice wine vinegar, fluff with a fork, and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
WASABI MAYO
In a small bowl, combine the mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency.
NORI
Return the pan to medium heat. When hot, toast the nori strips until crispy, 2-3 minutes. Remove from the pan.
TOFU
Pat the tofu cubes dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden, 3-4 minutes (turning as they colour).
BOWL ‘EM OVER
Dish up the fluffy rice in a bowl alongside the crispy tofu and the carrot & cucumber. Drizzle over the soy sauce (to taste) and the wasabi mayo. Side with the nori strips. Garnish with the toasted sesame seeds and the chopped pickled ginger. Enjoy, Chef!

Jasmine Rice - 150ml
Rice Wine Vinegar - 30ml
White Sesame Seeds - 10ml
That Mayo (Vegan) - 100ml
Wasabi Powder - 10ml
Nori Sheet - 1
Non-GMO Tofu - 220g
Carrot - 240g
Cucumber - 200g
Low Sodium Soy Sauce - 60ml
Pickled Ginger - 40g

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Pour in the rice wine vinegar, fluff with a fork, and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
WASABI MAYO
In a small bowl, combine the mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency.
NORI
Return the pan to medium heat. When hot, toast the nori strips until crispy, 2-3 minutes. Remove from the pan.
TOFU
Pat the tofu cubes dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden, 4-5 minutes (turning as they colour).
BOWL ‘EM OVER
Dish up the fluffy rice in a bowl, alongside the crispy tofu and the carrot & cucumber. Drizzle over the soy sauce (to taste) and the wasabi mayo. Side with the nori strips. Garnish with the toasted sesame seeds and the chopped pickled ginger. Enjoy, Chef!

Jasmine Rice - 225ml
Rice Wine Vinegar - 45ml
White Sesame Seeds - 15ml
That Mayo (Vegan) - 150ml
Wasabi Powder - 15ml
Nori Sheets - 2
Non-GMO Tofu - 330g
Carrot - 360g
Cucumber - 300g
Low Sodium Soy Sauce - 90ml
Pickled Ginger - 60g

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Pour in the rice wine vinegar, fluff with a fork, and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
WASABI MAYO
In a small bowl, combine the mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency.
NORI
Return the pan to medium heat. When hot, toast the nori strips until crispy, 2-3 minutes. Remove from the pan.
TOFU
Pat the tofu cubes dry with paper towel. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the tofu until golden, 4-5 minutes (turning as they colour).
BOWL ‘EM OVER
Dish up the fluffy rice in a bowl, alongside the crispy tofu and the carrot & cucumber. Drizzle over the soy sauce (to taste) and the wasabi mayo. Side with the nori strips. Garnish with the toasted sesame seeds and the chopped pickled ginger. Enjoy, Chef!