Tofu Poke Bowl

Name: Tofu Poke Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 block, cubed and crisped (300g) Tofu; 1 1/2 cups cooked (300g) Brown Rice; 3/4 cup, shelled (120g) Edamame; 1/3 cucumber (100g) Cucumber; 1 tbsp (10g) Sesame Seeds; 1 1/2 tbsp (20g) Soy Sauce

Recipes · Lunch · Recipe, Typed Supps

The poke bowl formula with tofu in the fish’s place, and no compromise on the toppings.

Allergens and patterns

Contains sesame, soya. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

1 block, cubed and crisped (300g) Tofu — Pressed and pan-fried hard. Calcium-set tofu makes this one of the better plant sources of calcium there is.
1 1/2 cups cooked (300g) Brown Rice — The base, with the bran and its magnesium intact.
3/4 cup, shelled (120g) Edamame — A second complete plant protein, and the colour the bowl needs.
1/3 cucumber (100g) Cucumber — Crunch against soft rice and soft tofu.
1 tbsp (10g) Sesame Seeds — Calcium and the toasted smell that finishes the bowl.
1 1/2 tbsp (20g) Soy Sauce — With a little sesame oil and rice vinegar, the entire dressing.

Nutrition per serving

Calories: 558.5 kcal
Protein: 34.9g
Carbohydrate: 56.9g
of which sugars: 2.7g
Fat: 20.1g
of which saturated: 2.8g
Fibre: 8.2g
Sodium: 608.8mg

Method

Press the tofu, cube it, and fry until every side is properly golden.
Whisk the soy with a splash of vinegar and sesame oil and toss the hot tofu in half of it.
Build the bowls over the rice and pour the rest of the dressing over.