No-Tuna Poke Bowls

No-Tuna Poke Bowls
Budget-friendly recipe
439

Pressed tofu has a texture similar to fish, while pineapple adds delicate sweetness.

Ingredients

Marinade:
2
tablespoons
optional
1
tablespoon
tablespoons
1
teaspoon
1
tablespoon
Tofu Bowl:
1
cup
diced
1
sliced
1
diced
1
shredded
1
cut into thin strips
1
tablespoon
optional

What You'll Need

  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Chef knife
  • Paper towels
  • Food cans (for weights)
  • Whisk or fork
  • 4 shallow bowls for serving

Directions

  1. Cut tofu into 1/2-inch thick slabs and set on a few layers of paper towels. Cover with a few more paper towels and set a heavy plate or cutting board on top. Add weight with a couple of food cans and leave for at least 20 minutes to press out excess moisture.
  2. Meanwhile, whisk to combine the ingredients for the marinade.
  3. Dice tofu into 1/2-inch cubes. Combine tofu with marinade and stir gently. Marinate for at least 30 minutes, stirring once or twice (or refrigerate overnight for best flavor).
  4. Just before serving, prepare pineapple, avocado, cucumber and carrot.
  5. To assemble, divide brown rice into 4 shallow bowls. Arrange pineapple, avocado, cucumber and carrot on rice. Spoon marinated tofu on top, and then garnish with nori and sesame seeds.

Nutrition Info and more

Serving size:
1⅓
cups
Total calories:
436
Total fat:
17.5 g
Saturated fat:
2.8 g
Carbohydrates:
60 g
Protein:
15 g
Fiber:
7.6 g
Sodium:
252 mg
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