The Pocket Vegan Poke Bowl Recipe

We've teamed up with Laura Davis, creator of For The Utter Love of Food, to create a refreshing summer lunch bowl, packed full of protein and healthy fats and is really quick to put together.

 

Prep Time:  5 minutes

 

Cooking Time:  15 minutes

 

 

• 140g Extra firm tofu,
• ½ tbsp Soy sauce / tamari
• 40g Cooked brown rice
• ½ Mango, sliced
• ¼ Avocado, sliced
• ½ Carrot, cut into ribbons
• 50g Edamame beans, cooked
• 3 Radishes, sliced
• 2 Spring onions, sliced
• ½ tsp Sesame seeds

 

• ½ tbsp Soy sauce / tamari
• ½ tbsp Rice wine vinegar
• ½ tsp Brown miso paste
• 1cm Piece of ginger, minced
• ½ tsp Maple syrup

 

1. Press the tofu onto kitchen roll or a tea towel to remove as much water as possible. Cut into cubes.
2. Heat a frying pan on a high heat with a drizzle of oil. Once hot add in the tofu cubes and sauté until golden brown. Once brown, season with salt & pepper and add 1 tbsp of soy sauce and continue to fry until reduced and the tofu has absorbed all the liquid.
3. Mix all the dressing ingredients together in a small bowl.
4. Arrange the ingredients equally between two bowls. Drizzle with the dressing and top with sesame seeds.

 Enjoy!