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VEGAN POKÉ BOWLS WITH CRIPSY TOFU

RECIPES/DINNER/BOWLS


Vegan poké bowls with crispy tofu coated in a salt and pepper rye crumb. I created these asian inspired bowls using the rye bread from Woolworths and they turned out great.


MAKES: PREP TIME: COOK TIME:

2 bowls 20 minutes 10 minutes

FOR THE RICE:

1/2 a cup of rice

1 cup of water

1 tbsp of white sesame seeds

2 tsp of white vinegar


FOR THE CRIPSY TOFU:

1/2 a block of tofu (200g)

4 slices of rye bread

2 tsp of salt

a pinch of black pepper

some red chilli flakes

1/2 a cup of almond milk

1/4 cup of flour


FOR THE BOWL:

2 baby radishes sliced

1 beetroot sliced

1/2 a cucumber sliced

1 baby yellow pepper sliced

1/4 of a red cabbage chopped

1 large carrot grated

1/2 an avocado sliced

some sesame seeds

some coconut aminos or soy sauce

MAKE THE BOWLS

1. Cook the rice according to instructions.

2. Once cooked stir in the sesame seeds and white vinegar and allow to cool.

3. Cut the tofu into blocks.

4. Transfer the almond milk into a shallow bowl and the flour into a separate plate.

5. In a food processor add the bread, salt pepper and chilli flakes and process until it is a fine crumb then transfer to a plate.

6. Dip each piece of tofu in the almond milk then into the flour then back into the almond milk and roll in the bread crumb mixture and set aside on a plate.

7. Place the tofu in an air fryer for 8 minutes at 200°c (until golden and crispy) Or shallow fry in some oil until crispy.

8. Prep all the vegetables.

9. Place the rice in the bottom of the bowl and top with your preferred toppings.

10. Drizzle with some coconut aminos and sprinkle with sesame seeds and enjoy !