Let’s start by saying that this bowl is very delicious! Properly handled tofu, gently marinated in flavourful marinade and added to a bowl full of grains makes for a very exciting dish.

Maybe you are making it because you follow vegan or vegetarian diets. Maybe you are introducing some occasional vegetarian meals to your dinner rotation. Or maybe you simply want something that’s different, light, tasty, quick to make. Whatever your reasons are, you won’t be disappointed with this dish full of flavours and textures.

Every element of the dish is carefully executed. We soak the onions in cold water to keep their crunch but get rid of their pungency. We salt and drain cucumber slices, so they never get soggy. The tofu is diligently drained to avoid soggy unappetizing tofu as ell as give it the ability to absorb our delicious marinade.

This dish is packed with fresh and bright flavours and vibrant contrasting textures.

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Yields4 Servings

For The Tofu:

13 to 16 oz firm or extra firm tofu

¼ cup soy sauce

2 tsp maple syrup (or honey)

2 tsp lime juice

2 to 4 scallions, white parts only, sliced thinly

1 tsp sesame oil (or vegetable oil if you don't have sesame oil)

Optional: 1 tsp grated ginger

Optional: 1/2 tsp minced garlic

Optional dash or sriracha or pinch of red pepper flakes, for heat

For The Bowl:

2 cups cooked brown rice, regular rice or quinoa

1 avocado, cubed

½ English cucumber, halved in half horizontally, seeded and sliced thinly

¼ medium yellow onion, thinly sliced

2 scallions, green parts only, sliced thinly

lime wedges for serving

sesame seeds, for sprinkling the bowl

Select some of these ingredients to add to your bowl: carrots (spiralized, shredded or sliced,) red cabbage (sliced thinly,) cooked edamame, sliced or cubed mango, pineaple chunks or slices, radishes (sliced thinly or spiralized,) jalapenos, colourful bell peppers, cilantro or whatever else you can think of!

This step is optional, if you are short on time, skip it:

To start, remove tofu from the package, drain well, wrap in paper towels or clean lint free kitchen towel and place a heavy pot on top to squeeze out as much moisture as possible. Allow the tofu to sit under the heavy pot for 20 minutes.

After 20 minutes, let's get started:

Slice tofu into 3/4" cubes. Again, lay them on top of paper towels or lint free kitchen towels, top with some more towels and set something heavy on top. This way we will get even more moisture out, which will prevent the tofu from being soggy and help it absorb the marinade. Do so for another 5-10 minutes.

Sprinkle cucumber slices with a pinch of salt. Set aside for a couple of minutes.

Cover sliced white onions with cold water. Set aside for a couple of minutes.

Combine all the marinade ingredients together.

Do all of your prep at this time - such as slicing/spiralizing your veggies, etc.

Add drained tofu to the marinade. You can do this in a bowl, but ideally, do it in a resealable plastic bag. Allow to marinade for 10-15 minutes.

Start assembling your bowls. Put some rice in a bowl, add veggies of choice. Drain onions and add to the bowl. Gently squeeze out the moisture from your salted cucumbers and add to the bowl.

Remove tofu from the marinade and add to your poke bowl. Reserve marinade and serve on the side or drizzle on top of your dish. Garnsih with thinly sliced green onions and sesame seeds.

Serve right away.

Ingredients