This tofu poke bowl is a delicious and nutritious plant-based meal, containing tofu and wholegrains for phytonutrients and a variety of coloured vegetables for different vitamins and minerals. It makes 2 serves. This recipe is shared from BioConcepts patient booklet – “Finding Magic in Menopause”.
Ingredients
Tofu Poke
1 cup tamari, coconut aminos or soy sauce
1 tbsp lime juice
1 tsp sesame oil
2 cloves garlic, smashed and finely chopped or finely
grated
1 inch piece ginger, peeled and finely chopped or grated
400g block organic tofu, firm or extra firm
Bowl Filling
1 cucumber, sliced
3 – 4 radishes, sliced
1 red cabbage, shredded
1 avocado, diced or sliced
1 tbsp sesame seeds, toasted or black
2 spring onions, white and green parts, sliced thinly
1/3 cup coriander, roughly chopped
1 ½ cups cooked brown rice or quinoa
Method
- Prepare the tofu by draining it and cutting it in half through the length of the block (so the block halves in depth). Place each piece side by side between a clean cloth or paper towels and place something heavy on top (such as a frying pan or saucepan) to gently press down and soak up some of the moisture. Then dice the tofu into 1 centimetre cubes.
- Marinate the tofu in a medium bowl or shallow dish by combining the tamari, lime juice, sesame oil, garlic and ginger. Toss in the tofu and let it sit for 10 minutes.
- Prep the remaining ingredients for the bowl filling, then assemble your bowls.
About The Author - Hayley Derwent
Hayley is a holistic nutritionist whose vision is to inspire and educate patients about food and lifestyle to positively enhance their health and wellbeing. She provides a safe and caring environment by listening, teaching and supporting people and working in partnership with them to strive towards good health and happiness.