The poke bowl hails from Hawaii, and though a traditional one includes fish, internationally we’ve come to identify this iconic dish as a bowl of fresh, vibrantly coloured, often raw, whole foods ingredients. Naturally, it lends itself well to a plant-based version with perfectly marinated tofu!
You will need
Serves 2
Marinated tofu
- 200g firm tofu
- 1 tablespoon soy sauce (or tamari)
- 2 teaspoons maple syrup
- 1 teaspoon minced garlic
- Dash of rice vinegar, apple cider vinegar or lemon juice
Bowl
- 1/3 cup quinoa, uncooked
- 1 small avocado, cut into cubes
- 1/2 cup canned beetroot cubes, drained
- 1/2 cup canned corn, drained
- 1/4 cup cherry tomatoes, halved
- 2 baby cucumbers, sliced
Tahini dressing
- 1/4 cup hulled tahini
- 2 tablespoons water
- 1 tablespoon grated ginger
- 1 tablespoon rice vinegar, apple cider vinegar or lemon juice
- 2 teaspoons soy sauce (or tamari)
- Maple syrup, to taste
Recipe: Rainbow Nourishments
Directions
-
Step 1
Toss the tofu with the soy sauce, maple syrup, garlic and vinegar. Air-fry or fry in a saucepan for 10 minutes or until the tofu has softened.
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Step 2
Meanwhile, cook the quinoa to packet instructions (or use 1 cup of pre-cooked quinoa).
-
Step 3
Add all ingredients for the tahini dressing to a small bowl and mix until smooth. Add more water for a thinner sauce, if desired.
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Step 4
Divide the quinoa and all the vegetables into 2 bowls. Top with the tofu and serve with the tahini dressing.
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Recipe: Rainbow Nourishments
