Vegan Poke Bowl
Have a bountiful vegetable-filled bowl in a matter of minutes with Teriyaki riced vegetables. Serve it vegetarian with tofu, or add grilled chicken, shrimp or salmon for extra protein.
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. sugar
1 tsp. toasted sesame oil
6 oz. firm tofu, patted dry and cut into 3/4-inch cubes (see Tips)
1 bag (10 oz.) Del Monte® Veggieful® Riced Cauliflower Teriyaki
2 Tbsp. vegan mayonnaise
2 to 3 tsp. sriracha
Topping Options: (Suggest at least 3) thinly sliced cucumber, Del Monte® Whole Kernel Corn, drained, sliced avocado, thin-cut carrot sticks, thinly sliced green onion, pickled ginger, sesame seeds, snack-sized seaweed sheets
Optional Proteins: grilled chicken, shrimp or salmon
In a medium bowl, whisk together soy sauce, vinegar, sugar and sesame oil. Add tofu and gently mix to coat; set aside to marinate.
Meanwhile, massage the bag of frozen riced vegetables gently to break up clusters. Heat in the microwave or in a skillet according to package directions. Divide into two bowls.
Divide the marinated tofu between the bowls, mounding on one side, then add at least three of the topping options and a protein, if desired. In a small bowl, stir together the mayonnaise and sriracha and drizzle over bowl toppings.
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