eCook Meal
Vegan Poke Bowl
with crispy tofu cubes, vegan That Mayo & tamari
We all love a poke bowl, and this one’s perfectly light for a summer evening! All the nutrients from brown basmati rice, red cabbage, and carrot; all the crispiness from pan-fried tofu; all the flavour from wasabi, tamari, and pickled ginger.
Serving guide
Choose your portion size.
RICE IS NICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. Pour in the rice wine vinegar and fluff with a fork. Replace the lid and set aside to keep warm
SAUCES & SEEDS
Combine the tamari with 1 tsp of a sweetener of choice and set aside. In a small bowl, combine the Mayo with the wasabi powder to taste. Add water in 5ml increments until drizzling consistency and set aside for serving. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting regularly. Remove from the pan on completion and set aside to cool.
CHAR THE VEG
When the rice reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, char the white spring onion slices with a pinch of salt for 1-2 minutes, shifting occasionally. Remove from the pan on completion and set aside. Return the pan to a high heat with another drizzle of oil if necessary. When very hot, sauté the cabbage and Carrot for about a minute until slightly wilted but still crunchy. Toss through a quarter of the tamari, remove from the pan, and set aside.
GOLDEN Tofu
Pat the Tofu cubes with some paper towel until dry all over. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 4-5 minutes until crispy on all sides, shifting as it colours. Remove from the pan on completion, allow to drain on some paper towel, and season well.
THE VEGAN POKE BOWL
Dish up some basmati rice, stir-fried cabbage and Carrot, and charred spring onion. Place the crispy tofu alongside, drizzle over the wasabi mayo to taste, and pour over the remaining tamari. Garnish with the green spring onion slices, the chopped pickled ginger, and the nori strips (to taste). Finish with a sprinkling of toasted sesame seeds. Yes please!
RICE IS NICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. Pour in the rice wine vinegar and fluff with a fork. Replace the lid and set aside to keep warm.
SAUCES & SEEDS
Combine the tamari with 2 tsp of a sweetener of choice and set aside. In a small bowl, combine the Mayo with the wasabi powder to taste. Add water in 5ml increments until drizzling consistency and set aside for serving. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting regularly. Remove from the pan on completion and set aside to cool.
CHAR THE VEG
When the rice reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, char the white spring onion slices with a pinch of salt for 1-2 minutes, shifting occasionally. Remove from the pan on completion and set aside. Return the pan to a high heat with another drizzle of oil if necessary. When very hot, sauté the cabbage and Carrot for about a minute until slightly wilted but still crunchy. Toss through a quarter of the tamari, remove from the pan, and set aside.
GOLDEN Tofu
Pat the Tofu cubes with some paper towel until dry all over. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 5-6 minutes until crispy on all sides, shifting as it colours. Remove from the pan on completion, allow to drain on some paper towel, and season well.
THE VEGAN POKE BOWL
Dish up some basmati rice, stir-fried cabbage and Carrot, and charred spring onion. Place the crispy tofu alongside, drizzle over the wasabi mayo to taste, and pour over the remaining tamari. Garnish with the green spring onion slices, the chopped pickled ginger, and the nori strips (to taste). Finish with a sprinkling of toasted sesame seeds. Yes please!
RICE IS NICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. Pour in the rice wine vinegar and fluff with a fork. Replace the lid and set aside to keep warm.
SAUCES & SEEDS
Combine the tamari with 2 tsp of a sweetener of choice and set aside. In a small bowl, combine the Mayo with the wasabi powder to taste. Add water in 5ml increments until drizzling consistency and set aside for serving. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting regularly. Remove from the pan on completion and set aside to cool.
CHAR THE VEG
When the rice reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, char the white spring onion slices with a pinch of salt for 1-2 minutes, shifting occasionally. Remove from the pan on completion and set aside. Return the pan to a high heat with another drizzle of oil if necessary. When very hot, sauté the cabbage and Carrot for about a minute until slightly wilted but still crunchy. Toss through a quarter of the tamari, remove from the pan, and set aside.
GOLDEN Tofu
Pat the Tofu cubes with some paper towel until dry all over. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 5-6 minutes until crispy on all sides, shifting as it colours. Remove from the pan on completion, allow to drain on some paper towel, and season well.
THE VEGAN POKE BOWL
Dish up some basmati rice, stir-fried cabbage and Carrot, and charred spring onion. Place the crispy tofu alongside, drizzle over the wasabi mayo to taste, and pour over the remaining tamari. Garnish with the green spring onion slices, the chopped pickled ginger, and the nori strips (to taste). Finish with a sprinkling of toasted sesame seeds. Yes please!
RICE IS NICE!
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. Pour in the rice wine vinegar and fluff with a fork. Replace the lid and set aside to keep warm.
SAUCES & SEEDS
Combine the tamari with 1 tbsp of a sweetener of choice and set aside. In a small bowl, combine the Mayo with the wasabi powder to taste. Add water in 5ml increments until drizzling consistency and set aside for serving. Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting regularly. Remove from the pan on completion and set aside to cool.
CHAR THE VEG
When the rice reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, char the white spring onion slices with a pinch of salt for 2-3 minutes, shifting occasionally. Remove from the pan on completion and set aside. Return the pan to a high heat with another drizzle of oil if necessary. When very hot, sauté the cabbage and Carrot for about a minute until slightly wilted but still crunchy. Toss through a quarter of the tamari, remove from the pan, and set aside.
GOLDEN Tofu
Pat the Tofu cubes with some paper towel until dry all over. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 7-8 minutes until crispy on all sides, shifting as it colours. You will need to do this step in batches for the best results. Remove from the pan on completion, allow to drain on some paper towel, and season well.
THE VEGAN POKE BOWL
Dish up some basmati rice, stir-fried cabbage and Carrot, and charred spring onion. Place the crispy tofu alongside, drizzle over the wasabi mayo to taste, and pour over the remaining tamari. Garnish with the green spring onion slices, the chopped pickled ginger, and the nori strips (to taste). Finish with a sprinkling of toasted sesame seeds. Yes please!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R255.37
for 4 servings · R63.84 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Jasmine Rice needs 1Fully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
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Tofu needs 440 gPlantLove™ Tofu 350 g 350 g at R59.99 · 1.26× packR75.42
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Mayo needs 1Corned Beef & Mustard Mayo Sandwich on Brown Bread R67.99 · whole pack (size can't be divided)R67.99
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White Sesame Seeds needs 1Black and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Carrot needs 1Medium Carrots 500 g R11.99 · whole pack (size can't be divided)R11.99
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Cucumber needs 1Mediterranean Cucumber R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Pickled Ginger
- Rice Wine Vinegar
- Nori Sheet
- Low Sodium Soy Sauce
- Wasabi Powder
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegan Poke Bowl?
The preparation time for Vegan Poke Bowl with crispy tofu cubes, vegan That Mayo & tamari is between 30 and 35 minutes.
What is the total time required to make Vegan Poke Bowl with crispy tofu cubes, vegan That Mayo & tamari?
The total time required to make Vegan Poke Bowl with crispy tofu cubes, vegan That Mayo & tamari is between 35 and 40 minutes.
How many servings does Vegan Poke Bowl provide?
4 servings
What are the main ingredients in Vegan Poke Bowl?
Carrot, Cucumber, Jasmine Rice, Low-Sodium Soy Sauce, Mayo, Nori Sheet, Pickled Ginger, Rice Wine Vinegar, Tofu, Wasabi Powder, White Sesame Seeds
What is the nutritional information of Vegan Poke Bowl?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Vegan Poke Bowl?
CHAR THE VEG: When the rice reaches the halfway mark, return the pan to a medium-high heat with a drizzle of oil. When hot, char the white spring onion slices with a pinch of salt for 1-2 minutes, shifting occasionally. Remove from the pan on completion and set aside. Return the pan to a high heat with another drizzle of oil if necessary. When very hot, sauté the cabbage and carrot for about a minute until slightly wilted but still crunchy. Toss through a quarter of the tamari, remove from the pan, and set aside. SAUCES & SEEDS: Combine the tamari with 2 tsp of a sweetener of choice and set aside. In a small bowl, combine the mayo with the wasabi powder to taste. Add water in 5ml increments until drizzling consistency and set aside for serving. Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting regularly. Remove from the pan on completion and set aside to cool. THE VEGAN POKE BOWL: Dish up some basmati rice, stir-fried cabbage and carrot, and charred spring onion. Place the crispy tofu alongside, drizzle over the wasabi mayo to taste, and pour over the remaining tamari. Garnish with the green spring onion slices, the chopped pickled ginger, and the nori strips (to taste). Finish with a sprinkling of toasted sesame seeds. Yes please! RICE IS NICE!: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain on completion if necessary. Pour in the rice wine vinegar and fluff with a fork. Replace the lid and set aside to keep warm. GOLDEN TOFU: Pat the tofu cubes with some paper towel until dry all over. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 5-6 minutes until crispy on all sides, shifting as it colours. Remove from the pan on completion, allow to drain on some paper towel, and season well.
What should be prepared from my kitchen to make Vegan Poke Bowl?
Carrot, Cucumber, Jasmine Rice, Low-Sodium Soy Sauce, Mayo, Nori Sheet, Pickled Ginger, Rice Wine Vinegar, Tofu, Wasabi Powder, White Sesame Seeds
How many calories does Vegan Poke Bowl have?
calories
How much fat content does Vegan Poke Bowl have?
grams