Vegan Carrot Cube Poké BowlsCourse: Main Dishes
454 g firm tofu, cut into ½ inch cubes
½ tsp spike, salt or your favourite seasoning
½ tsp garlic powder
2 tsp olive oil
1 tsp sesame oil
1 Tbsp corn starch
1 cup vegan carrot poké cubes
1 cup micro-greens
1 small cucumber, sliced
2 cup cucumber, cut into ribbons or cubes
1 cup pickled cabbage or turnip
1 avocado, sliced
1 cup edamame, cooked and shelled
2 cups cooked rice ( I use sushi rice)
½ cup green onions, chopped (garnish)
1 Tbsp sesame seeds (garnish)
4 Tbsp vegan mayo
2 tsp Sriracha (or other chilli or chipotle sauce)
1 tsp lemon juice
- Carrot Poke Cubes
2 large carrots, peeled and diced
1 Tbsp sesame oil
1 tsp rice vinegar
1 tsp blue agave
1 Tbs light Tamari
1 pinch sea salt
1 tsp dulce flakes
- Assemble the carrot cube ingredients in a container with a lid,
shake gently until thoroughly coated and set aside. The longer you let marinade, the more the carrots will absorb the flavour, and that’s a good thing. You can keep refrigerated for several days.
- Preheat oven to 400°F
- In a bowl, combine olive and sesame oil with the seasoning powder or salt, garlic powder, and cornstarch. Toss the tofu cubes gently in the oil mixture until the pieces are evenly coated. Place the tofu pieces on the baking sheet and bake for 15 minutes. Turn the pieces and bake for another 10 minutes until golden and crispy.
- In a small bowl, mix together mayonnaise with lemon juice and hot sauce.
- Divide the rice into 4 bowls. Dividing the remaining ingredients also, place them on top of the rice and drizzle the spicy mayo on top. Garnish with green onions and sesame seeds and enjoy!
JenJune 22, 2020 at 9:14 pm
Wow looks good!
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