Skinnytaste · by Gina Homolka★ 4.8 (24)
Tofu Poke Bowl
NUTRITION · PER SERVING50M COOK
CAL 27%·PRO 68%
CARBS 55G41% OF CAL
13G FIBER39G OTHER4G TOTAL SUGAR
FAT 25G42% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based poke bowl with marinated tofu, brown rice, edamame, avocado, and fresh vegetables. This vegan dinner is colorful, satisfying, and ready in under an hour.
mainbowltofu🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 14-ounce package extra firm tofu, drained
- ¼ cup reduced sodium soy sauce or gluten free tamari (plus optional more for drizzling)
- 4 garlic cloves (crushed through a garlic press or finely minced)
- ½ medium cucumber (3/4 cups)
- 2 scallions
- 1/2 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 cups mixed greens
- 1 cup cooked brown rice
- ½ cup shelled edamame
- 2 ounces avocado (sliced, from 1 small)
- Sesame seeds (for garnish)
- Sriracha mayo* or sriracha (for topping (optional))
At a glance
PER SERVING · TIME 50M
CAL 27%·PRO 68%
CARBS 55G41% OF CAL
13G FIBER39G OTHER4G TOTAL SUGAR
FAT 25G42% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1175mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 780mg
- Calcium
- 706mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1175MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.