The Pocket Vegan Poke Bowl Recipe

1 min read

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
 
INGREDIENTS – MAKES 1 PORTION
 
KCAL: 599 Protein: 32.9g Carbohydrates: 62.1g Fat: 22g
  • 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
 
Dressing Ingredients
  • ½ tbsp Soy sauce / tamari
  • ½ tbsp Rice wine vinegar
  • ½ tsp Brown miso paste
  • 1cm Piece of ginger, minced
  • ½ tsp Maple syrup
 
METHOD
  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!


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