Tofu Avocado Poke Bowl
This vibrant Hawaiian poke bowl features marinated tofu and fresh avocado, served over seasoned brown rice with edamame, spring onions, and radishes. It's a speedy and flavorful vegan meal, perfect for a quick midweek dinner.
Instructions
- 1
Whisk together soy sauce (1 tbsp) and toasted sesame oil (1 tbsp), plus the [juice of 1 lime]. Cut the firm tofu (380 g) into cubes and toss gently in this dressing, then sprinkle with chilli flakes (1 tsp) and set aside to marinate for about 30 minutes while you prepare the rest of the ingredients.
- 2
Stir the remaining soy sauce (1 tbsp) and toasted sesame oil (1 tbsp) into the brown rice (500 g), along with about half the coriander (0.5 pack), roughly chopped. Leave the rest as sprigs, to garnish.
- 3
Add the edamame beans (150 g) to a pan of boiling water and cook for 3-4 minutes until tender. Drain and refresh in cold water.
- 4
Divide the [brown rice] between the bowls and add the marinated [firm tofu], [edamame beans], onions (4 spring), avocado (1) and radishes (8), arranging them separately for maximum visual impact. Top with the black sesame seeds (2 tsp) and nori sheets (1 sheet), if using, and tuck in the [coriander sprigs].
Nutrition Facts
Per portion