Vegan Poke Salad
A healthy and filling meal that is ready in under 15 minutes. Packed with fiber, protein, and nutrients and topped with an amazing gochujang sauce. It's the perfect meal to prep.
Makes 4 servings
Ingredients
Gochujang Sauce
- 3 tbsp gochujang
- 2 tbsp sesame oil
- 2 tbsp agave
- 1 tbsp soy sauce
- 2 tsp rice vinegar
Vegan Poke Salad
- 1 block firm tofu cubed
- 4 cloves of garlic
- 2 c cooked white rice
- 4 c greens
- 1 block soft tofu cubed
- ½ c cucumber halved and sliced
- 1 c purple cabbage chopped
- gochujang sauce
- 1 sliced fresh chili I've used a red Thai chili
- 1 green onion stalk chopped
- 2 tbsp shiso furikake
Instructions
- First place the cubed firm tofu in an air fryer or a nonstick skillet and fry until crispy, 5-10 minutes.
- Then mince the garlic and sauté in a small skillet or with the firm tofu until crispy, 2-3 minutes, and set aside.
While the firm tofu cooks, make the gochujang sauce.
- In a small bowl combine all sauce ingredients and whisk until smooth.
Time to assemble.
- Once the firm tofu is fried to your liking, divide the rice, greens, firm and soft tofu, cucumber, and cabbage between four bowls.
- Generously drizzle the gochujang sauce over the bowls then sprinkle the crispy garlic, sliced chili, green onion, and shiso furikake on top.
Nutrition
For one serving: Calories: 390 cal | Carbohydrates: 43 g | Protein: 20 g | Fat: 16 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Sodium: 1,300 mg | Potassium: 249 mg | Fiber: 6 g | Sugar: 13 g |