Vegan Tofu Poke Bowl with Coconut Lime Dressing – A Hawaiian Snack Masterpiece

Allergens

Soy (in tamari)

Ingredients

• 14 oz firm tofu
• 2 cups cooked sushi rice
• 1 small cucumber, sliced into ribbons
• 1 avocado, thinly sliced
• 1 cup shelled edamame, steamed and lightly salted
• Fresh cilantro leaves, for garnish
• Sesame seeds, for garnish
• Coconut lime dressing:
• 1/4 cup coconut milk
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup
• 1/2 tsp grated ginger
• 1 clove garlic, minced

Instructions

1. Press the tofu for 15 minutes to remove excess moisture. Cut into 1 inch cubes.
2. In a large bowl, whisk together coconut milk, lime juice, soy sauce, maple syrup, ginger, and garlic. Add pressed tofu and marinate for at least 30 minutes.
3. Prepare sushi rice according to package instructions.
4. Assemble poke bowls: Divide rice among 4 bowls, top with marinated tofu, cucumber ribbons, avocado slices, edamame, and garnish with fresh cilantro leaves and sesame seeds.
5. Serve immediately.

Chef’s Insight

Experiment with different vegetables like radishes or bell peppers to customize your poke bowl.

Notes

Adjust the amount of coconut lime dressing to your preference. - For a spicy version, add a pinch of cayenne pepper to the marinade.