Tofu poke bowls are all the rage these days, and for good reason, they are delicious! Fancy bowls are one of my favourite things to get when eating out (even though it seems so silly because they are so easy to make at home)! But, there is something satisfying about trying combinations you never would have tried at home, the delight you get when your big fancy (and usually over-priced) bowl arrives and of course snapping a pic. Whenever I’m in a rut and cooking the same things over and over, I like to go out to eat to get inspired, thus this fancy bowl was born.
This bowl was inspired by some watermelon poké I had at a restaurant in Toronto called Planta, my favourite stir fry sauce, a bowl I had at Fresh and a mango salad I always make. Originally I was going to just post the salad combo (arugula + lemon + edamame + mango) but I thought that was too bland, so I tried to make it even better! Everyone loves these bowls so I thought I would share a recipe of how to make them at home! This way we can all save some money and eat more plant-based meals everyday.
If some of the sauce ingredients look foreign to you, they can easily be found in the sauce or international aisle of most grocery stores. They are good sauces to have on had for making any asian inspired dishes and stir-frys!
Remember to follow @PlentyFullVegan for more recipe inspo!!!
- 1 Package Extra Firm Tofu (will make extra)
- 2 Tbsp Liquid Amino (sub tamari or soy sauce)
- 1 Tbsp Rice Vinegar
- ½ Tbsp Sesame Oil
- 1 tsp Maple Syrup
- ½ tsp powdered ginger (or to taste)
- Chili Flakes (optional)
- ½ Cup Quinoa
- 1 Tbsp Sesame Oil
- ½ Zucchini
- 6-8 Mushrooms
- ½" Ginger
- ½ Lemon
- 2 Handfuls of greens
- 1 Small Mango
- ½ Cup Frozen edamame
- ½-1 Sheet of nori
- Garnish: Pickled ginger, sesame seeds, cilantro. lemon or lime wedges
- First prepare tofu. Preheat the oven to 350 F. Press the tofu by placing a towel and a heavy object over top and pressing down to let the water drain out. I like to cut it in half first so that it's thinner and is less likely to crumble.
- Combine all the sauce ingredients in a bowl. Cut the tofu into cubes and toss in the sauce. There is an option to marinate the tofu in the sauce before baking if you want extra flavour. Bake on parchment paper for 30 minutes. Keep it in longer for crispier tofu.
- To cook the quinoa, boil 1 cup of water and add quinoa once boiled. Reduce to a simmer and let it cook for about 15 minutes.
- While the tofu and quinoa are cooking, heat water or coconut oil in a sauce pan add in mushroom, zucchini, frozen edamame and greens (I used kale). Squeeze the lemon and grate the ginger into the pan. Fry the vegetables until fragrant and cooked through.
- When everything is cooked, it's time to assemble your bowl. Dress the quinoa with sesame oil and add mix in vegetables. Top the bowl with tofu, chopped mango, chopped nori, pickled ginger (if you please), sesame seeds, a squeeze of lemon or lime, and lots of cilantro!