TOFU POKE BOWL!! | VEGAN

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are less expensive and provide a similar protein source.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked sweet potato

Mashed peas or sweet potato can provide creaminess at a lower cost.

pickled ginger

🥗Healthier: fresh ginger

💰Cheaper: sliced radishes

Sliced radishes can add a similar crunch without the cost.

Start by making the marinade for the tofu: combine 2 tablespoons of soy sauce, 1 teaspoon of rice wine vinegar, and 1 teaspoon of sesame oil in a bowl.

If you want the tofu to absorb more flavor, press the firm tofu between paper towels with some weight for 2-3 hours to remove moisture.

Cut the tofu into cubes and add it to the marinade. Toss gently to coat, being careful not to crumble the tofu.

Cover the marinated tofu and refrigerate for at least 4 hours, or overnight for maximum flavor.

Prepare sushi rice by cooking 1 cup of round rice. In a separate pot, combine 1 tablespoon of salt, 2 tablespoons of sugar, and 2-3 tablespoons of rice wine vinegar. Bring to a boil to dissolve the salt and sugar.

Once the rice is cooked and slightly warm, mix in about 2 tablespoons of the vinegar mixture to taste and set aside.

Shred 10 sheets of wonton skins, toss them with olive oil, and bake in a 350°F oven for about 10 minutes, checking to prevent burning.

Prepare the vegetables: julienne 1 large carrot, 1 zucchini, and 1 cucumber. Soak them in the remaining vinegar mixture for 30 minutes to 1 hour.

Cut 1 scallion into long strips and soak in iced water to curl them for decoration.

Assemble the poke bowl: start with a base of sushi rice, then layer pickled vegetables, marinated tofu, avocado slices, and toppings like seaweed, scallions, and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens