Roasted Tofu Poke Bowls
with Tamari Vinaigrette & Avocado Purée
Cooking time
25 minutes
Servings
2/4
Calories
840 /serving
Cutting tofu into small cubes helps it crisp up just right. They land on a warm mound of spiced rice, spiked with edamame. The rest is up to textures, crisp and smooth: raw veg, our lusciously thick tamari vinaigrette and satiny puréed avocado.
We will send you:
- 1 Block of tofu (non-GMO)
- 2 Cucumbers
- 100g Radishes
- 57g Avocado purée
- 60ml Creamy, Thick Tamari & Garlic vinaigrette
- 150g Edamame (or green peas)
- 160g White rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy
You will need:
Medium pot
Salt and pepper (S&P)
Oil
Sheet pan
Parchment paper
Total Fat
37 g
Saturated Fat
5 g
Sodium
940 mg
Total Carb
85 g
Sugars
9 g
Protein
45 g
Fibre
9 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 1 ¼ cups water, (double for 4 portions), ½ the spices and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add the edamame. Let sit, covered, for 5 min. Fluff the rice.
Roast the tofu
- Meanwhile, pat the tofu dry; cut into small cubes.
- On a lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P.
- Bake, 14 to 16 min., until golden brown and crispy.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Thinly slice the radishes.
Plate your dish
- Divide the avocado purée between your bowls and spread out in a circular motion.
- Top, side by side, with the rice, tofu, cucumbers and radishes.
- Drizzle with the vinaigrette. Bon appétit!
