Vegan Tofu Poke Bowl

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

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
Photo of Vegan Tofu Poke Bowl
  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.

  2. 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.

  3. WASABI MAYO

    In a small bowl, combine the mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency.

  4. NORI

    Return the pan to medium heat. When hot, toast the nori strips until crispy, 2-3 minutes. Remove from the pan.

  5. 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).

  6. 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

  1. 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.

  2. 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.

  3. WASABI MAYO

    In a small bowl, combine the mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency.

  4. NORI

    Return the pan to medium heat. When hot, toast the nori strips until crispy, 2-3 minutes. Remove from the pan.

  5. 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).

  6. 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

  1. 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.

  2. 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.

  3. WASABI MAYO

    In a small bowl, combine the mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency.

  4. NORI

    Return the pan to medium heat. When hot, toast the nori strips until crispy, 2-3 minutes. Remove from the pan.

  5. 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).

  6. 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

  1. 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.

  2. 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.

  3. WASABI MAYO

    In a small bowl, combine the mayo with the wasabi powder (to taste). Add water in 5ml increments until drizzling consistency.

  4. NORI

    Return the pan to medium heat. When hot, toast the nori strips until crispy, 2-3 minutes. Remove from the pan.

  5. 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).

  6. 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 - 300ml

  • Rice Wine Vinegar - 60ml

  • White Sesame Seeds - 20ml

  • That Mayo (Vegan) - 200ml

  • Wasabi Powder - 20ml

  • Nori Sheets - 2

  • Non-GMO Tofu - 440g

  • Carrot - 480g

  • Cucumber - 400g

  • Low Sodium Soy Sauce - 125ml

  • Pickled Ginger - 80g

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