Description
This tofu poke bowl is filled with fresh veggies like edamame, cucumbers, avocado, corn, and carrots. It's easy to make, customizable and great for meal prep!
Ingredients
Scale
- 2 cups cooked brown or white rice
- 2 cups cucumber, quartered
- 1/2 red onion, diced
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon sesame oil
- 1 - 16 ounce block of extra firm tofu*
- 2 cups purple cabbage, roughly chopped
- 1/2 cup radishes (about 4-5 radishes), thinly sliced
- 2 mangos, diced
- 1 avocado, sliced
- 1/2 cup shelled edamame
- 1/2 cup shredded carrots
- 2 tablespoons green onions, sliced
- 2 jalapeños, sliced (optional if you don't like spicy)
- 2 tablespoons sesame seeds
Other optional toppings:
- Corn
- Spinach
- Crispy onions
- Sprouts
- Microgreens
- Seaweed salad
- Pineapple
- Pickled onions
- Spicy mayo
- Pickled ginger
- Furikake
- Ginger
- Fresh parsley
- Fresh cilantro
Instructions
- Cook the rice. I prefer using frozen rice since it makes this recipe super quick and easy! Divide the rice evenly between four bowls.
- Place each block of tofu between a couple of paper towels. Squeeze out the moisture by placing something with weight like a cookbook on top of the tofu. Let the tofu sit for about 10 minutes.
- Add the cucumbers, red onion, soy sauce, rice vinegar, and sesame oil to a small bowl and stir to combine. Set aside to marinate while you chop and prep the other veggies.
- Divide all of the tofu, toppings, and cucumber mixture between all four bowls. Add any other toppings you desire!
- Enjoy immediately. Or, if meal prepping, add everything to an airtight container and store it in the refrigerator for when you need a ready-to-go lunch or dinner.
- Prep Time: 15 Minutes
- Cook Time: 5 Minutes
- Category: Entree
- Method: No Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 poke bowl
- Calories: 708
- Sugar: 27.6g
- Sodium: 271mg
- Fat: 19.2g
- Saturated Fat: 3.4g
- Carbohydrates: 116.2g
- Fiber: 12.7g
- Protein: 21.1g
- Cholesterol: 0mg
