My latest obsession when it comes to food is Poké bowls! I eat them all the time. I make mines fully plant-based of course. You can add basically what ever ingredients you feel like but I will share my favorite combination! It’s filling, full of protein and just such a fresh meal.

Ingredients for 2 bowls:
2.5 dl brown rice
270 gram organic, plain tofu
3 dl of edamame beans
1 avocado
1 ripe mango
2 dl chopped cucumber
1/2 lime (the juice!)
1 red onion
1 spring onion
Fresh chili (amount depends on how spicy you want it)
2 cm fresh ginger
Nori sprinkles
2 handful’s of Macadamia nuts

For the tofu marinade:
1 dl Tamari sauce
2 tbsp coconut syrup
2 cm fresh ginger
Fresh chili (amount depends on how spicy you want it)
1 tbsp sesame seeds
1 tsp paprika powder

Pickled onion:
1 red onion
3 dl of water
1/2 dl of vinegar
2 tbsp of agave syrup


Instructions:
1: Pickle the red onion. Slice the onion into thin slices and put it in a small bowl or glass. Cover it with water, vinegar and agave syrup. Stir. Cover the bowl and let it rest in the fridge. You can also do this one day before.
2. Preheat the oven to 175°C.
3. Prepare the tofu. Press the tofu block with paper towels to get as much water out of it as possible. Slice the tofu into 1 cm wide slices and put them on a plate. Take new paper towels and press it one more time to soak up the water. Then slice into smaller squares.
4. Tofu marinade. In a small bowl: mix tamari, coconut syrup, finely chopped fresh ginger, paprika powder, finely chopped fresh chili and sesame seeds. Pour the marinade over the tofu and make sure all the pieces of tofu are covered in marinade. Let it rest for at least 10 minutes.
5. Boil the rice. Follow the instructions on the package. Brown rice usually takes 30-45 minutes to cook.
6. Put a parchment paper on an oven tray, spread the pieces of tofu on the parchment paper, pour the marinade on top and sprinkle with some more paprika powder and sesame seeds. Bake in the oven on 175°C for around 30 minutes. Flip the pieces around after 15 min. All ovens are different so make sure to keep an eye on it with the timing.
7. Now it’s time to make the mango salsa! Chop mango, cucumber, fresh chili, put in a bowl and stir together with fresh lime juice.
8. Roast macadamia nuts in a pan on low heat. No oil needed. Remember to flip the nuts around so they wont burn. They should be light brown on the edges and warm. Add a pinch of salt if you like and chop into smaller pieces when done.
9. When the rice and tofu are done, it’s finally time to build the poke bowls! Start to add rice in the bottom of the bowls. Then on top, add mango salsa, edamame beans, pickled onion, tofu, slices of fresh avocado and thinly sliced fresh ginger. Sprinkle with chopped spring onion, warm macadamia nuts, sesame seeds and nori sprinkle. Drizzle some tamari on top.
Time to enjoy!

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