Hawaiian Tofu Poke Bowl

Unless you’ve been living under a rock, you know that the Hawaiian-style poke bowl is all the rage right now—and with good reason.

Typically containing chunks of raw, marinated fish — usually tuna, on a bed of rice, topped with cooked or raw vegetables and umami-packed sauces, these insta-worthy poke bowls are packed with nutrition… and flavor.

And although we’re vegetarians and therefore aren’t interested in the fish part of a poke bowl, we certainly love a big, colorful meal full of veggies, protein and healthy fats.

That’s why we created this delicious plant-based version of a poke bowl. Featuring a beautiful assortment of shredded veggies paired with grilled tofu and fresh edamame beans plus crunchy cashews and a few fun and flavorful toppings, this poke bowl is PACKED with nutrition. It’s got three whole servings of veggies in it, healthy fats thanks to the cashews, and lean protein courtesy of the tofu and edamame beans. And it’s seriously delicious. So delicious in fact, that we’ve literally eaten it every day for lunch for the past week. (We would have gladly made that two weeks but we ran out of ingredients!)

We love mixing up the ingredients, too. We’ve tried swapping the cashews for fresh avocado slices, trading the tofu for scrambled egg whites, and replacing the veggies with raw zucchini noodles and cauliflower rice. We’ve also tried topping our poke bowl with sesame seeds, wasabi, chia seeds and even grilled pineapple. Let’s just say we haven’t regretted a poke bowl variation yet.

Ingredients:

• 1 cup broccoli slaw
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/4 cup unsalted cashews
• 1/4 package extra firm tofu, cubed and marinated overnight in low sodium stir fry sauce
• 2 Tbsp. edamame beans
• 1/4 cup pickled jalapeño pepper rings
• 1/4 cup low sodium stir fry sauce

Directions:

1. In a medium pan on the stovetop, cook the tofu until all sides are brown and the cubes are fairly firm.
2. Combine all ingredients in a bowl and enjoy!