This is a vegan poke bowl recipe for all you lovers of tofu, fresh veggies, and easy one-dish meal rice bowls! Citrusy pan-fried orange tofu goes fabulously well with a creamy tahini dressing fresh veggies, sweet orange sections on a bed of fragrant rice. Truly, if you're looking for a delectable poke bowl recipe gone vegan, than look no further than this beautiful bowl of revitalizing tofu-y goodness.
½ - 1bunch of kale,de-ribbed and snipped with scissors into small bits
1large carrot,grated
½red bell pepper,cut into thin strips
Somecherry tomatoes,halved
Someorange Sections
1 - 2cups brown basmati rice,cooked
Instructions
Press the tofu for 30 minutes. Then, cut the tofu into decently sized slabs and marinade the slabs in the orange juice, tamari, rice wine vinegar and chili powder for 15 - 30 minutes, or longer for more flavor.
While the tofu is marinading, prepare the brown rice and also prepare the fresh veggies. Note: you can also use instant rice to make this recipe more quickly, but freshly cooked rice is best.
When the rice is 15 minutes or so from being done, pan fry the tofu in a skillet with olive oil over medium heat, about 2-3 minutes on each side, until golden brown and firm.
After all the tofu has been removed from the marinade, in a blender combine 2 tablespoons of raw tahini paste with the leftover marinade, adding more orange juice, tamari, and rice wine vinegar to taste if need be. Blend until all the ingredients are well combined to create a creamy sauce.
Assemble the poke bowl by laying down the rice, then the fresh veggies, then the tofu, and top with the tahini sauce.