Name: Vegan Poke Bowl
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 4 servings
Ingredients: 14 ounce extra-firm tofu; 0.5 cup soy sauce (or tamari for gluten free); 2 tbsp rice vinegar (seasoned); 1 tbsp toasted sesame oil; 1 tbsp fresh grated ginger; 1 tsp minced garlic; 1 cup cucumber (diced small); 3 tbsp rice vinegar (seasoned); 2 tbsp granulated sugar; 0.25 tsp salt; 0.5 tsp red chili flakes; 2 cups cooked rice (white or brown); 1 large avocado (pitted and sliced or diced); 1.5 null mangos (fresh ripe, diced); 4 null green onions (thinly sliced); 3.5 null radishes (sliced); null null seaweed salad; null null pickled ginger; null null cooked edamame; null null black sesame seeds; 0.25 cup vegan mayonnaise; 2 tsp wasabi paste; 1 tbsp lemon juice (fresh); 0.5 tsp toasted sesame oil; 1 tsp agave

Instructions

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1

Press the [extra-firm tofu] by wrapping in paper towels or a clean dry tea towel. Place a plate or pan on top, with heavy books or a cast iron pan. Let the [extra-firm tofu] press for about 30 minutes.
2

Make the marinade by whisking the soy sauce (0.5 cup), rice vinegar (2 tbsp), toasted sesame oil (1 tbsp), fresh grated ginger (1 tbsp) and minced garlic (1 tsp) in a small bowl.
3

Preheat the oven to 350 degrees F (175 degrees C).
4

Once the [extra-firm tofu] is pressed, cut into 0.5 inch cubes and place in a shallow dish. Pour the marinade over the [extra-firm tofu] and ensure every piece is coated. Cover and let marinate for at least 15 minutes, or up to a few hours.
5

Arrange the [extra-firm tofu] in a single layer on a parchment lined baking pan and bake for 25 minutes. Remove from oven and set aside.
6

While the [extra-firm tofu] presses and bakes, prepare all the other ingredients. Cook your cooked rice (2 cups). For the cucumber salad, toss cucumber (1 cup), rice vinegar (3 tbsp), granulated sugar (2 tbsp), salt (0.25 tsp), and red chili flakes (0.5 tsp) together in a small bowl. Chop your avocado (1 large), mangos (1.5), onions (4 green), radishes (3.5), and any other desired toppings. For the wasabi mayo, whisk vegan mayonnaise (0.25 cup), wasabi paste (2 tsp), lemon juice (1 tbsp), toasted sesame oil (0.5 tsp), and agave (1 tsp) in a small bowl.
7

Divide the cooked rice (2 cups) into 4 bowls. Top with the prepared [extra-firm tofu] poke, cucumber salad, and other desired toppings such as [seaweed salad], [pickled ginger], [cooked edamame], and [black sesame seeds]. Drizzle with the wasabi sauce. Serve and enjoy!