vegan poke bowl
Updated: May 28, 2018
I went to San Diego a few months ago. It was magical. My whole dang life I've repeatedly told every single person who would listen that Iwant to live all my days in Brooklyn. I still love Brooklyn, but after visiting San Diego, I hesitate to say that I know I'll stay here. My family is on the east coast (huge reason to stay), I am def SO Brooklyn, but I freakin' felt a calm & happiness in San Diego that I had never known.
No, its not because I was on vacation. I know you're tempted to say that. But it was not that at all. In fact, I didn't stay at some fancy schmancy, totally removed from reality resort while in Cali. I stayed at my friend, Sam's, condo, and while it was totally lovely, I def was aware of the realness of paying for groceries & cost of living, etc. LONG HAIR DONT CARE I LOVE CALI. Ya feel?
Being surrounded by so much natural beauty is key to my happiness, and San Diego is bursting at the seams with natural beauty. Cliffs, sea lions, trails, sunsets, sand rock, lyme stone, trees, cacti, beaches. And the food. THE FOOD. So fresh & healthy & clean.
San Diego also introduced me to the "poke bowl." Hold up, just FYI, it is incredibly difficult for me to say the phrase "poke bowl." I immediately want to say "poke ball," and while its been months since I've logged into my Pokemon Go app, the obsession from childhood continues to block my mind from thinking anything other than "poke ball."
But LORDAY, poke BOWLS are freakin' bomb. Of course, NYC has now copied the poke bowl trend, but I haven't caved and tried a NYC Poke Bowl yet. I want to memorialize the flavor profile in my mind. Plus, the fish will never be as fresh. Let's be real.
On Thursday I was craving poke bowl nomminess but far too lazy to walk to the fish market to purchase tuna. So I made a vegan poke bowl using tofu. It wasn't as incredible as the delishness of Cali, but it was pretty damn good. Try it yourself and lemme know what ya think!
Tofu Poke Bowl
yields 2 servings
1/2 package organic soft tofu
2 tablespoons honey
1/4 cup low sodium tamari (or coconut aminos or soy sauce)
1 clove garlic, minced
1/2" ginger, minced
1/4 cup toasted sesame oil
juice of 1/2 lime
1/2 cup sushi rice (prepare according to this recipe)
(You can alternatively use cauliflower rice for a low carb version!)
1/2 avocado, sliced thin
1/2 cup seaweed salad
1/4 cup ginger
Seaweed flakes (optional)
10 baby bok choy, steamed
1. Add toasted sesame oil to a frying pan on low heat and add ginger, garlic. Cook for one minute.
2. Add honey, tamarind, lime to the pan. Stir.
3. Add tofu and let simmer on low heat, allowing the sauce to reduce and the tofu to soak up the flavor of the sauce; approximately ten minutes.
4. While the tofu is simmering, take a small saucepan and add a half-inch of water to the bottom. Bring to a boil. Add bok choy and steam for two minutes, the leaves should soften and turn bright green.
5. Remove bok choy from the boiling water and place it in a pasta strainer, run it under cold water to stop the cooking process. (This is my very lazy person version of steaming vegetables)
6. Check your tofu. Remove from heat if done, otherwise move onto assembling your bowl.
7. Place rice (or cauliflower rice) in two bowls.
8. Arrange your bowl to your liking; add bok chop, seaweed salad, avocado slices and ginger to the bowl.
9. Add tofu and partition the remaining sauce into your bowl. Top with sriracha & seaweed flakes if you desire!