VEGAN POKE BOWL RECIPE

by The White Chestnut August 15, 2019 0 comment
VEGAN POKE BOWL RECIPE

I love the concept of poke bowls, poke means “to slice or cut” in Hawaiian and refers to chunks of food topped into the rice and also mixed with sauces.

This poke bowl has rice and the special ingredient in here is the mango into the tofu, it gives freshness to the bowl!

I am also really obsessed with the seaweed salad, it is so tasty!


INGREDIENTS:


for the tofu soaked in mango:

1/2 cup mango

3 tsp soy sauce

1/2 cup firm tofu

for the seaweed salad:

50g of dried seaweed salad

a tbsp miso

a tbsp soy sauce

a tbsp white roasted sesame seeds

a tbsp sesame oil

a tsp rice vinegar

a pinch of chili flakes

a pinch of sea salt

for the poke bowl:

a cup of boiled sushi rice

1/2 cup sweet corn

1/2 carrot

a sliced avocado

1/2 cup cherry tomatoes

1/2 cup radish sprouts

3 tbsp tahini sauce

3 tbsp soy sauce


preparation time: 15 minutes

total time: 30 minutes

serving size: 1 serve


METHOD:

To make the tofu, you will need to leave it overnight to soak into the mango sauce.
To make the mango sauce, in a food processor mix 1/2 mango and 3 tsp soy sauce.
Leave overnight the tofu cubes into the mango sauce, to cook simply sauté in a pan and it is done, it tastes delicious! You can do it also with pineapple!

To make the seaweed salad, we are going o start by rehydrating the seaweed salad, in a bowl add the seaweed and cover it with warm water for 20 minutes.

To make the sauce for the seaweed simply mix the miso, soy sauce, sesame seeds, sesame oil, rice vinegar, chili flakes, and salt.

After 20 minutes mix the seaweed with the sauce, you can have it straight away or leave it overnight, it tastes even better.

To make the bowl, add the sushi rice in the base, top it with sweet corn, grated carrot, radish sprouts, tomato cherries, a sliced avocado, seaweed salad, and tofu.

As a sauce I like to mix in the same proportion soy sauce with tahini sauce, is so yummy!

You may also like

Leave a Reply