Vegan Poké Bowls are a healthy plant-based riff on the Hawaiian classic. Made with tofu, massaged kale, and a creamy vegan dressing, this is a healthy and delicious meal bowl recipe.
Ingredients
1 cup cooked brown rice
2 tablespoon rice vinegar optional
½ bunch kale destemmed and cut into thin ribbons
4 oz firm tofu cut into cubes
½ medium cucumber sliced
4 radishes thinly sliced
1 avocado peeled, pitted, and sliced
6 oz edamame beans cooked according to package instructions
Ponzu Dressing
2 ½ tablespoon extra virgin olive oil
2 tablespoon lime juice
2 tablespoon rice vinegar
1 teaspoon finely grated fresh ginger
2 teaspoon honey
2 teaspoon soy sauce
Mayo Sauce
¼ cup peanut butter paste
¼ cup water
2 tablespoon lemon juice
1 teaspoon maple syrup
1 teaspoon Sriracha or more to taste
½ teaspoon sea salt
Method
First, prepare the rice. Sprinkle the cooked brown rice with rice vinegar and toss with a fork. Set aside while you're preparing the rest of the ingredients.
Pan-fry the tofu. Heat a bit of olive oil in a large heavy-bottomed skillet and fry, turning every couple of minutes, until the tofu is browned on all sides.
In a small bowl, combine all ingredients for the ponzu sauce and whisk well. Taste and adjust seasonings if desired.
Place the shredded kale into a small bowl and spoon a bit of the ponzu dressing over top. Use clean hands to massage the dressing into the kale, and then set aside while you're prepping the rest of the ingredients.
Place the cubed tofu into the bowl with the remaining ponzu dressing and let stand for 5 minutes.
Cook the edamame beans according to package instructions. Drain and set aside.
To assemble, first place the rice into two serving bowls. Arrange the marinated kale and tofu over top, followed by the remaining ingredients. Garnish with cilantro
To serve, drizzle generously with mayo sauce. Enjoy!
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