Veggie Poke Recipe
Firm tofu, avocado, cucumber, green and sweet onion, edamame, sesame seeds, spring mix, seaweed salad, sweet soy sauce.
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Ingredients
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Protein
Vegetables
Condiments
Method
Preparation
- 1
Prepare the Tofu
Start by pressing the firm tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into bite-sized cubes.
- 2
Prepare the Vegetables
While the tofu is being pressed, slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into cubes. Slice the cucumber into thin rounds, chop the green onions, and dice the sweet onion.
- 3
Cook the Edamame
If using frozen edamame, cook it according to package instructions, usually by boiling in water for 3-5 minutes. Drain and set aside.
- 4
Toast the Sesame Seeds
In a small dry skillet over medium heat, toast the sesame seeds for 2-3 minutes until they are golden and fragrant. Stir frequently to prevent burning.
Assembly
- 5
Assemble the Poke Bowl
In a large bowl, start by adding the spring mix as the base. Next, layer the pressed tofu cubes, avocado, cucumber, edamame, sweet onion, and green onion on top of the greens.
- 6
Add Seaweed Salad
Top the poke bowl with a generous scoop of seaweed salad.
- 7
Dress the Salad
Drizzle the sweet soy sauce evenly over the assembled ingredients, then sprinkle the toasted sesame seeds on top.
- 8
Serve
Toss gently to combine before serving, or serve as is for a beautiful presentation.
