logo

Favoreats

Favoreats LLC

GET — On the App Store

View

Vegan Poke Bowls Three Ways with Crispy Tofu | Gluten Free Power Bowls

Abbey Sharp
  • 25 minutes
  • Serves 4

INGREDIENTS

1

package extra firm tofu

2 tbsp

virgin coconut oil

1 tsp

sesame oil

1 tbsp

ginger (finely grated)

1 tbsp

low sodium tamari

3 tbsp

coconut sugar

1 tsp

sriracha

sea salt

4 cups

cooked brown rice or quinoa

1/4 cup

rice wine vinegar

1 tsp

sesame oil

2 tsp

reduced sodium tamari

2 tsp

coconut sugar

4 tsp

olive oil

1/2 tsp

sriracha

salt and pepper (to taste if desired)

1 cup

mango (cut into strips)

1

avocado (cut into strips)

2

carrots (shaved into ribbons)

1 cup

cilantro leaves

1/4 cup

nori strips

1

lime (cut into wedges)

1

red beet (peeled and shredded)

1

yellow beet (peeled and shredded)

1

green apple (cored and shredded)

2

watermelon radish (thinly sliced)

1 cup

red cabbage (finely shredded)

2 tsp

chia seeds

2

mandarin oranges (segmented)

1 1/2 cups

snap peas

1 cup

pineapple thinly sliced

1/2

English cucumber (thinly sliced)

1 tsp

black sesame seeds

1 tsp

white sesame seeds (toasted)