Tofu Poke Recipe
Poke bowls are a part of Hawaiian cuisine, and focus on poke, a raw diced fish. This vegan Tofu Poke Bowl Recipe consists of a grain base, tofu poke, homemade spicy mayo and lots of veggies!
Equipment
- Electric Mixer
- Stovetop Pot, to cook the brown rice
Ingredients
For the Mayo
- 3 tbsp aquafaba whipped chickpea liquid
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp chili garlic sauce
- ¼ tsp paprika
- 1½ tsp lemon juice
- 1 tsp agave or sub a different liquid sweetener like coconut nectar
- ½ tsp salt
- ¾ cup grapeseed oil or sub olive oil
For the Veggies and Rice
- 1 cup cooked long grain brown rice
- ½ medium cucumber cut into wide strips
- 1 large carrot julienned
- ¼ cup pickled beets chopped
- 1 seaweed paper cut into strips
- 2 tbsp black sesame seeds
- ⅔ cup steamed, sauteed, or raw purple cabbage chopped. I sauteed the cabbage in a bit of oil over medium heat on the stovetop, until it was not raw and bitter anymore for a few minutes.
- 1 medium avocado
For the Tofu
- ½ block extra firm tofu cut into rectangles
- 2 tbsp tamari
- 1 clove garlic minced
- ½ tsp sesame oil
- ¼ tbsp sambal oelek
- 1½ tsp rice vinegar
- ¼ thumb ginger grated
Instructions
- Cook the brown rice in a stovetop pan in advance according to the instructions on the back of the package. Cook only about ½ cup so that it will double in size to make 1 cup.
- Cut all the veggies and set aside (and cut the carrots into long strips so they can be rolled up like in the pictures).
- For the tofu, either use a tofu press to drain the water, or wrap the tofu in a thick towel and put something heavy on it for 10 minutes to drain excess water out of it. Cut it after the extra water has been drained.
- Mix together the tofu marinade ingredients in a bowl, then add the tofu in and mix it around every few minutes to get an even coat. Allow it to sit for a half hour.
- Now add the tofu to a pan over medium heat on the stove. Cook it, moving it around every minute, and flipping it over to toast both sides.
- Now with the brown rice, tofu and veggies done, make the mayo. Start by opening a can of chickpeas and draining half the liquid into a sterile bowl. Make sure it is absolutely clean and dry - any contaminants will not allow the liquid to whip.
- Using an electric hand mixer or a stand mixer, turn it to high and whip the chickpea liquid for about 10 minutes until it forms stiff white peaks (looks like whipped egg whites/meringue). Slowly drizzle in the oil while the mixer is going, as well as the rest of the ingredients one by one. It should form into a nice and thick mayonnaise consistency.
- This should take about 15 minutes. Once the mayo is done, you have everything ready to assemble the bowls.
- Split the ingredients between two bowls. Start by adding brown rice to the bottom of the bowls, in the middle. Layer the veggies and tofu all around the edges, then top with the spicy mayo and sesame seeds.
- Enjoy right away!