Vegan Poke Bowl

Enjoy a flavour-packed Vegan Tofu Poke Bowl, featuring crispy marinated tofu, PACK'D organic cauliflower rice, and a vibrant mix of fresh toppings. This nutritious and satisfying dish is full of textures and umami flavours, finished with a creamy sriracha mayo drizzle. Perfect for a wholesome meal, it’s ready in just 30 minutes and can be stored in the fridge for up to a day.

Serves 2

• Prep 10 mins
• Cook 20 mins
• Total 30 mins
• Storage 1 day in the fridge 

Tofu

• 1 x  280g block extra firm Tofu, cubed
• 1/4 cup soy sauce
• 2 tsp toasted sesame oil
• 1.5 tsp apple cider vinegar
• 1 tsp maple syrup

Bowl

• 1 packet PACK’D organic cauliflower rice 
• 1 tsp olive oil + pinch of salt
• 1 avocado, sliced
• 2 tbsp pickled ginger
• 2 spring onions, finely sliced
• 2 toasted nori strips, sliced
• 1/3 cup edamamme
• 1/3 cup Pickled red cabbage or kraut
• 2 tbsp vegan mayonnaise
• 1/2 tsp sriracha
• Toasted sesame seeds

Method

Preheat the oven to 180C / 160 fan. 

Mix soy sauce, toasted sesame oil, apple cider vinegar and maple in a small bowl.

Add tofu to a casserole dish sprayed with olive oil and par bake 20 minutes. Toss tofu in the soy marinade and put back in oven for 10 - 20 minutes to crisp up to your liking.

Add frozen cauliflower rice to a bowl and heat in the microwave for 5 minutes. Allow to cool slightly and transfer to a muslin cloth or strong kitchen roll and squeeze out the water. Toss with a little olive oil and a pinch of salt. 

Mix mayo with sriracha or use sriracha mayo.

Add cauliflower rice to a bowl and top with cooked tofu, avocado, pickled ginger, spring onions, nori, edamame, red cabbage or kraut and top with mayo and toasted sesame seeds.