Chile Tofu Vegetarian Poke Bowl
Ingredients
Vegetarian Poke Bowl Ingredients:
- cooked quinoa
- seaweed salad
- shiitake chile mushrooms see below
- 4 oz. tofu cubed & marinated (see below)
- green onion finely chopped
Chile Garlic Tofu Marinade:
- 1 Tbsp soy sauce or coconut aminos
- 1 tsp chile garlic sauce
- 1 Tbsp cilantro chopped
- ¼ tsp garlic paste
Shiitake Chile Mushrooms:
- 6 oz. shiitake mushrooms
- 6 Tbsp broth
- 2 tsp garlic paste
- drizzle of avocado oil
- 1 tsp chile sesame oil
- salt to taste
- pepper to taste
Instructions
- Cut tofu into cubes.
- In a mixing bowl, combine tofu marinade ingredients. Whisk to integrate.
- Toss tofu in marinade and allow to sit for 30 minutes or longer, to allow the flavors to absorb.
- While tofu marinates, prepare shiitake chile mushrooms. Remove stems from shiitake mushrooms and thinly slice lengthwise.
- Heat broth in a skillet over medium heat and whisk in garlic paste.
- When steaming, add mushrooms, cover, and cook for 3 minutes. Remove lid and allow to cook for 4 more minutes.
- Drizzle on avocado oil and chile sesame oil. Season with salt and pepper. Toss to coat.
- Assemble your poke bowl! I used quinoa as a base, topped with seaweed salad (that I bought at the store), my shiitake chile mushrooms, marinated tofu, any leftover marinade as sauce, and chopped green onion.
- Serve and enjoy!
- Yields 1 serving marinated tofu and shiitake mushrooms (multiply the recipes for multiple servings).
Notes
*Nutrition will vary based on ingredients and amounts used to assemble your vegetarian poke bowl.
**Below, nutritional provided for components listed in bold (4 oz. chile garlic tofu with 1 serving shiitake chile mushrooms).
Nutrition
Serving: 4oz chile tofu + shiitake mushrooms | Calories: 314kcal | Carbohydrates: 24g | Protein: 13g | Fat: 19g | Fiber: 3g | Sugar: 8g