Vegan Poke Bowl
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
Preparation
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