• prep: 15 min
• cook: 30 min
• total: 45 min

servings:

This vegan poke bowl features super flavorful nori-marinated high-protein tofu, homemade red cabbage slaw, black rice, mango, avocado, and a creamy sesame sauce. It’s nourishing, refreshing, and filling - perfect for a warm-weather lunch or dinner.

• 1 cup black (aka forbidden rice, or other rice or grain)
• 1 pack extra firm tofu ((I used House Foods’ organic one))
• 1 Tablespoon fresh ginger
• 3 Tablespoons soy sauce (or tamari for gluten-free)
• 1.5 Tablespoons rice vinegar (unsalted)
• 1/2 Tablespoon maple syrup
• 1 Tablespoon mirin
• 1/4 cup water
• 1/2 Tablespoon olive oil
• 1/8 teaspoon wasabi
• 1/4 pound red cabbage (shredded finely)
• 3 Tablespoons rice vinegar (unsalted)
• Salt
• 1 large ripe avocado
• 1 large ripe mango
• 1 cup edamame (pre-cooked and shelled)
• 2 Persian cucumbers (or 1 large (English) cucumber, cut into cubes or slices)
• 1 medium carrot (shredded or cubed)
• 1 Tablespoon Sesame seeds
• 10 Radish sprouts
• 1/4 cup vegan mayo
• 2 teaspoons sriracha
• 2 teaspoons toasted sesame oil
• 2 teaspoons water

Click Here For Step-By-Step Instructions