Tofu Poke Bowl

 

As with many of our recipes, this one is inspired by our travels. Hailing from a small vegan restaurant in Cape Town, South Africa called Schekter's Raw, I loved the challenge of drawing inspiration from their Probiotic Poke Bowl, keto-ifying it, and making it my own. I hope you enjoy :)

Tofu Poke Bowl

INGREDIENTS

2 1/2 inch slices of firm tofu

2 cups cauliflower rice

2 tbsp kimchi

1 tbsp sesame oil

1 cup baby kale/greens

1 radish, thinly sliced

1/2 avocado, sliced

1 tbsp black sesame seeds

 Marinade:

1 tbsp coconut aminos

1 tbsp sesame oil

1 tsp minced ginger

1 clove garlic, pressed or minced

1 tbsp lime juice

INSTRUCTIONS

Press the slices of tofu between two clean towels to release moisture. Mix all ingredients for the marinade in a small bowl. Place tofu slices in marinade for at least 20 minutes

While tofu marinates, roughly chop your kimchi into small pieces.

Preheat your oven on its broil setting.

In a medium sized pan, sauté the cauliflower rice in the sesame oil for 5 minutes over medium heat. Add kimchi, then cook for an additional 5 minutes stirring frequently.

Broil the marinated tofu in the oven for 5 minutes per side, until crispy around the edges. Save your marinade for future use, or use it as a sauce for your bowl.

To serve, spoon your cauliflower rice into the bottom your of the bowl. Top with greens, radish, avocado, sesame seeds, and tofu.

Enjoy!

I hope you love this recipe as much as I do! When you decide to make it, comment below, let us know what you think, and post a photo on Instagram with the hashtag #staysynchro so we can see it. Can’t wait to connect!

Stay Synchro,

Sandra

 

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