Tofu Poke Bowls

• servings: 3 servings
• total time: 20 minutes

Ingredients

1/2 to 2/3 cup tamari or soy sauce

2 tbsp rice vinegar or lime juice

1 tbsp sambal oelek or sriracha

2 tsp sesame oil

4 cloves garlic, smashed and finely chopped or grated

2 inch piece ginger, peeled and finely chopped or grated

2/3 red onion, finely chopped

28 oz block organic tofu (firm or extra firm), cut into 1/2 inch cubes

1 cucumber, sliced

6-8 radishes, sliced

1/2 red cabbage, shredded

2 avocados, diced or sliced

2 tbsp sesame seeds, toasted or black

4 scallions, white and green parts, sliced thinly on the bias

2/3 cup cilantro, roughly chopped

3 cups cooked rice (brown, black or cilantro lime rice) or quinoa

Dynamite Sauce, optional

Directions

Prep tofu

Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into 1/2 inch cubes.

Marinate

In a medium bowl or shallow dish, combine the soy sauce, sambal, sesame oil, garlic, ginger and onion. Toss in the tofu and let rest in for 10 minutes.

Prep the remaining ingredients and assemble your bowls.

Serves 3

Nutrition

• Calories: 600
• Total Fat: 20.3 g
• Saturated Fat: 3.1 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1422.5 mg
• Total Carbohydrate: 86.4 g
• Dietary Fiber: 9.2 g
• Total Sugars: 4 g
• Protein: 22.5 g