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
Vegan Tofu Poke Bowl
with pickled ginger, sesame seeds & nori strips
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Cucumber
- Double Thick Yoghurt
- Jasmine Rice
- Low-Sodium Soy Sauce
- Non-GMO Tofu
- Nori Sheet
- Nori Sheets
- Pickled Ginger
- Rice Wine Vinegar
- Wasabi Powder
- White Sesame Seeds
- Yoghurt Greek
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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
Bowl up the fluffy rice 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!
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
Bowl up the fluffy rice 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!
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
Bowl up the fluffy rice 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!
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
Bowl up the fluffy rice 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!
Frequently Asked Questions
What is the preparation time for Vegan Tofu Poke Bowl?
The preparation time for Vegan Tofu Poke Bowl with pickled ginger, sesame seeds & nori strips is between 25 and 40 minutes.
What is the total time required to make Vegan Tofu Poke Bowl with pickled ginger, sesame seeds & nori strips?
The total time required to make Vegan Tofu Poke Bowl with pickled ginger, sesame seeds & nori strips is between 40 and 55 minutes.
How many servings does Vegan Tofu Poke Bowl provide?
4 servings
What are the main ingredients in Vegan Tofu Poke Bowl?
Carrot, Cucumber, Double Thick Yoghurt, Jasmine Rice, Low-Sodium Soy Sauce, Non-GMO Tofu, Nori Sheet, Nori Sheets, Pickled Ginger, Rice Wine Vinegar, Wasabi Powder, White Sesame Seeds, Yoghurt Greek
What is the nutritional information of Vegan Tofu Poke Bowl?
Calories: 701, Carbs: 83 grams, Fat: grams, Protein: 21 grams, Sugar: 13.1 grams, Salt: 1639 grams
How do I prepare Vegan Tofu Poke Bowl?
BOWL ‘EM OVER: Bowl up the fluffy rice 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! 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).
What should be prepared from my kitchen to make Vegan Tofu Poke Bowl?
Carrot, Cucumber, Double Thick Yoghurt, Jasmine Rice, Low-Sodium Soy Sauce, Non-GMO Tofu, Nori Sheet, Nori Sheets, Pickled Ginger, Rice Wine Vinegar, Wasabi Powder, White Sesame Seeds, Yoghurt Greek
How many calories does Vegan Tofu Poke Bowl have?
701 calories
How much fat content does Vegan Tofu Poke Bowl have?
grams
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