Tofu Poke Bowl

Ask anyone, I am no masterchef. Simple meals are are my joy in terms of time & taste. This poke bowl is exactly that, perfect for lunch or dinner.

INGREDIENTS (Serves two)

1/2 cup red rice
300g firm non-GMO tofu, diced & pan fried
1 carrot, grated
2 heads of bok choy, finely chopped
1 capsicum, finely chopped
1 avocado, sliced
Pickled ginger, to garnish
Nigella seeds, to garnish

1/3 cup unhulled tahini
2 Tbs coconut aminos (soy sauce or tamari can be used as a substitute)
2.5 tsp red wine vinegar
4 Tbs water
Pinch of salt

METHOD

Rinse the red rice and add to a saucepan with one cup of water. Bring to the boil, and then reduce to a simmer for 30 minutes.

While the rice is cooking, grate the carrot, chop the bok choy and capsicum, and slice the avocado.

For the dressing, add the tahini, coconut aminos, red wine vinegar, and water to a jar and shake well. Add salt to taste.

When the rice is nearly cooked, pan fry the tofu over medium heat until golden in colour.

Prepare the rice, tofu and vegetables into two bowls. Top with pickled ginger and nigella seeds, and drizzle with tahini dressing. Enjoy! x