Poke Bowl with Salad and Tofu
The perfect bowl to nourish your body.
Serves
2
Prep
15 mins
Cook
12 mins
Method
- Cook 1 cup of rice or quinoa according to the package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
- In a mixing bowl add 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice vinegar and 1 teaspoon honey (or maple syrup). Add the firm tofu cubes to the mixture, ensuring they are well-coated. Allow the tofu to marinate for at least 15 minutes.
- In a ceramic bowl, start with a base of cooled rice or quinoa.
- Add salad mix on one side of the bowl.
- Arrange the marinated tofu cubes evenly across the top.
- Add the grated carrot, tomato and peas to the bowl, placing them beside the salad mix. Add a generous spoonful of smashed avocado.
- Sprinkle 1 tablespoon of sesame seeds and 1 tablespoon of chopped spring onions over the top of the bowl for added flavour and crunch.
- Drizzle a bit more soy sauce or your favourite chilli oil/dressing over the top.
Ingredients
1 cup of low GI rice or quinoa, cook according to package instructions
200g firm tofu, drained, cut into 1-inch cubes OR your choice of protein
2 cups of green salad mix, rocket or baby spinach
1 large carrot, peeled and grated
1 medium tomato, quartered
1 ripe avocado, smashed
1/2 cup of frozen peas, thawed
1/4 cup of chopped spring onions
1 tablespoon sesame seeds
TOFU MARINADE
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon honey or maple syrup
