Eat More Plants: Vegan Poke Bowl
  • CourseMain Dish
  • CuisineBudget-friendly, Vegan
Ingredients
  • 2cups cooked rice, quinoa, or cauliflower rice
  • 1cup shelled edamame
  • 1/2cup carrots, shredded
  • 4medium radishes, thinly sliced
  • 2medium avocados, halved
  • 1/2cup red cabbage, shredded
  • 1/4cup green onions, chopped
  • 1/2cup cucumber, thinly sliced
Tofu marinade
  • 1/4cup coconut aminos
  • 2tsp. rice vinegar
  • 2tsp. sesame oil
  • 1tsp. maple syrup
  • 1tsp. sambal
  • 1package extra firm tofu, pressed to remove water and cut into 1 inch cubes
Spicy mayo sauce
  • 1/2cup vegan mayonnaise
  • 1tsp. fresh lime juice
  • 2Tbsp. Sriracha hot sauce
Garnishes
  • sesame oil
  • sesame seeds
  • seaweed
Instructions
  1. Cook rice or cauliflower rice accordingly.
  2. Press tofu of excess water. Cut into cubes.
  3. Next whisk together the tofu marinade and add in cubed tofu. Marinate for 15 minutes.
  4. While marinating tofu, shred carrots and red cabbage, slice radish and cucumber. Mix together mayo, sriracha, and lime juice. Set aside.
  5. In a large sauté pan, add in tofu and brown on all sides. Remove and set aside.
  6. In a large bowl, add grain of choice. Top with tofu and all vegetables.
  7. Garnish with sesame seeds, seaweed, a drizzle of sesame oil and sriracha mayo.
Recipe Notes

Recipe courtesy of Jess Delicious from the co-op’s Eat More Plants class series.

Eat More Plants: Vegan Poke Bowl
Print Recipe
  • CourseMain Dish
  • CuisineBudget-friendly, Vegan
Ingredients
  • 2 cups cooked rice, quinoa, or cauliflower rice
  • 1 cup shelled edamame
  • 1/2 cup carrots, shredded
  • 4 medium radishes, thinly sliced
  • 2 medium avocados, halved
  • 1/2 cup red cabbage, shredded
  • 1/4 cup green onions, chopped
  • 1/2 cup cucumber, thinly sliced
Tofu marinade
  • 1/4 cup coconut aminos
  • 2 tsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tsp. maple syrup
  • 1 tsp. sambal
  • 1 package extra firm tofu, pressed to remove water and cut into 1 inch cubes
Spicy mayo sauce
  • 1/2 cup vegan mayonnaise
  • 1 tsp. fresh lime juice
  • 2 Tbsp. Sriracha hot sauce
Garnishes
  • sesame oil
  • sesame seeds
  • seaweed
Servings:
Units:
Instructions
  1. Cook rice or cauliflower rice accordingly.
  2. Press tofu of excess water. Cut into cubes.
  3. Next whisk together the tofu marinade and add in cubed tofu. Marinate for 15 minutes.
  4. While marinating tofu, shred carrots and red cabbage, slice radish and cucumber. Mix together mayo, sriracha, and lime juice. Set aside.
  5. In a large sauté pan, add in tofu and brown on all sides. Remove and set aside.
  6. In a large bowl, add grain of choice. Top with tofu and all vegetables.
  7. Garnish with sesame seeds, seaweed, a drizzle of sesame oil and sriracha mayo.
Recipe Notes

Recipe courtesy of Jess Delicious from the co-op's Eat More Plants class series.

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