This poke is made with a spicy creamy sauce and paired with rice and fresh veggies. It is super easy to make and will keep you satisfied.
2 tsp oil, I used sesame oil
1/2 tsp salt
1 package of extra firm or high protein tofu (pressed or squeezed lightly to removed excess water)
1/4 cup vegan mayonnaise
2 tbsp sriracha
1 tsp sesame oil
1 Tbsp tamari or soy sauce, gluten-free
1/2 tsp rice wine vinegar
VEGETABLES & RICE
1 small avocado, sliced
1 large carrot, chopped
1 cup red cabbage, chopped thinly
1/2 cucumber, sliced
1 cup rice, cooked according to package instructions
Combine all the sauce ingredients in a medium bowl and mix. Place the bowl in the refrigerator to chill.
Cut your pressed tofu into small cubes.
Preheat your non-stick pan to medium heat. Once warm, add the 2 teaspoons of oil, tofu, salt, and cook for 3-4 minutes. Flip, and cook for 3-4 minutes or until the outside of the tofu is slightly crispy.
Remove tofu from the heat and place in a large bowl. Add your poke sauce and mix until each piece of tofu is covered.
Assemble your bowls with raw veggies and rice. Garnish with sesame seeds and furikake.
I’m Marissa, the recipe creator and food photographer for It’s All Good Vegan. I love to spend my days in the kitchen creating simple and healthy recipes. My mission is to educate others how eating plants can help you live a healthy, balanced life.
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