Loaded Vegan Tofu Poke Bowls
Vegan tofu poke bowls are the perfect plant-based meal-in-a-bowl. Start with a bed of brown rice and pile high with savory roasted tofu, tender beets, and lots of fresh vegetables. Then garnish with fresh avocado slices, gomasio, and a simple sesame soy dressing. It's earthy and rich, yet light and refreshing at the same time. It's the best thing and is perfect for meal prepping!
Ingredients
For the Salad:
- ¼ head red cabbage shredded
- ¼ cup green cabbage shredded
- 10 dried shiitake mushrooms rehydrated
- 1 large beet peeled and cubed
- 1 block tofu sliced in cutlets
- 1 spray oil
- ½ red bell pepper sliced
- 1 Persian cucumber sliced
- 1 avocado sliced
- 2 tsp seaweed gomasio for sprinkling
- 1 green onion stalk chopped
- ¾ cup brown rice cooked
For the Dressing:
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp low sodium soy sauce
- 1 tbsp pure maple syrup
- 1 tsp seaweed gomasio
Instructions
- Cook brown rice according to package.
- Cook tofu on a sheet pan at 400 degrees for 30 minutes with a few sprays of oil to prevent sticking.
- Rehydrate mushrooms with hot water.
- Boil beets whole until soft for about 20 minutes. Let cool then peel and slice.
- Make dressing by combining sesame oil, rice vinegar, soy sauce, maple syrup and gomasio.
- Arrange ingredients attractively and drizzle with dressing.
- Enjoy within 3 days.
Notes
To make this dish gluten-free, use gluten-free soy sauce, coconut aminos, or wheat-free tamari.
Nutrition
Calories: 813kcalCarbohydrates: 94gProtein: 27gFat: 39gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 17gSodium: 974mgPotassium: 1687mgFiber: 15gSugar: 18gVitamin A: 2360IUVitamin C: 115mgCalcium: 187mgIron: 11mg
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