Marinated Tofu Poke Bowl

The perfect meal for summer; it’s fresh, its texturised, it’s versatile and it’s a whole lot of delicious! Just a heads up, in case you didn’t already know, ‘poke’ is a Hawaiian word that means ‘to cut or slice crosswires into pieces’ and it is also pronounced ‘PO-KAY’. This is one of those meals that I tend to become obsessed with then winter rolls around, I forget about it and then summer comes back and I’m obsessed again. It’s a never-ending cycle and honestly, I’m not mad about it at all, there is just something so damn good about the combination of fresh and cooked foods! I hope you enjoy this one as much as I do, get creative, mix it up and make it your own!

Serves: approx. 1
Time to make. 15-20 min

• 1/4-1/2 cup of cooked brown rice, depending on how much you want

• 5 button mushrooms

• Approx. half a cup of cubed or sliced firm tofu

  • Marinated with:

    • A drizzle of Coconut Aminos/Tamari

    • 1/2 tsp garlic powder

    • 1/2 tsp ginger powder

    • a pinch chilli flakes

    • a squeeze of lime

• 1 cucumber

• 1/2 a carrot

• 1/2 a grated beetroot

• 2-3 tbsp of edamame beans (best bought frozen and non GMO)

• 3 stalks of broccolini

• Kale or spinach

• Spoonful of kimchi

• 1/4 avo

• Wedge of lime or lemon

Tahini-Ginger Dressing:

• 1 tbsp tahini

• 1 tsp ACV

• 1 tsp coconut aminos/tamari

• 1/8 tsp, heaped, garlic powder

• 1/4 tsp ginger powder

• 1/8 tsp, heaped, turmeric powder

• Crack of black pepper

• 1/8 tsp maple

• Pinch of chili flakes

• 2-3 tbsp boiling water

Method:

• Place all ingredients in a small bowl and mix with a fork or a whisk.

• Add more water if the dressing it too thick and add a little extra tahini to thicken if it is too thin.