Gluten-Free Smoked Tofu Poke Bowl For Spring
A refreshing and healthy poke bowl featuring smoked tofu, perfect for spring.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Mixing and assembling
- Cuisine: Japanese-inspired
- Diet: Vegan
Ingredients
Scale
- 1 cup cooked quinoa
- 1 block smoked tofu, cubed
- 1 cup edamame, shelled
- 1 cup cucumber, diced
- 1 cup radishes, thinly sliced
- 1 avocado, sliced
- 2 green onions, chopped
- 2 tablespoons soy sauce (gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Sesame seeds for garnish
Instructions
- Cook quinoa according to package instructions and let it cool.
- In a bowl, mix soy sauce, sesame oil, and rice vinegar to create the dressing.
- In a large bowl, combine the cooked quinoa, smoked tofu, edamame, cucumber, radishes, and green onions.
- Drizzle the dressing over the mixture and toss gently to combine.
- Serve in bowls topped with avocado slices and a sprinkle of sesame seeds.
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Notes
- Feel free to add other seasonal vegetables.
- This dish can be prepared in advance for meal prep.
- Adjust the dressing ingredients to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg