Vegan Tofu Poke Bowl
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Running on Real Food · by Deryn Macey★ 4.3 (3)

Vegan Tofu Poke Bowl

NUTRITION · PER SERVING80M COOK
CAL 26%·PRO 49%
CARBS 67G51% OF CAL
13G FIBER47G OTHER6G TOTAL SUGAR
FAT 23G38% OF CAL
3G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful bowl with marinated tofu, brown rice, fresh vegetables, and edamame in a ginger-soy dressing. A vegetarian take on poke with bright, fresh flavors.

mainamericanbowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 block (extra firm tofu, drained (approx. 350 g))
  • 1/2 cup soy sauce or tamari (120 ml)
  • 3 tbsp lime juice
  • 1 tbsp sesame oil (15 g)
  • 2 tsp sambal oelek (14 g)
  • 1 tbsp grated ginger (about 2” piece of ginger)
  • 3 cloves garlic (grated (heaping 1 tsp))
  • 1 tsp sesame seeds
  • 1 1/4 cup short-grain brown rice (or approx. 1/2 cup cooked rice per bowl)
  • 2 cups cucumber (cut into ¼-inch diagonal half-moons (225 g))
  • 1 tbsp rice wine vinegar or lime juice (15 mL)
  • 1 avocado (diced)
  • 2 cups red cabbage (thinly sliced (150 g))
  • 1 large carrot (peeled and grated (90g/1 cup packed))
  • 1 cup edamame (178 g)
  • 4 green onions (thinly sliced)
  • 2 tbsp toasted sesame seeds
  • 2 large sheets nori thinly sliced with scissors (or crumbled seaweed snacks)
PREP
40M
SODIUM
1864MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.