I absolutely love the way that traditional poké bowls combine savory flavors with fruit, and I decided to make this vegan version using tofu, fresh fruits and veg, and a White Miso Sriracha Tahini sauce.This dish has ALL of the flavors! It is sweet, spicy, pungent and savory. It’s also a great way to use up any leftover bits of veg that you may have in the fridge. I used baby cukes, julienned carrots, edamame, avocado, sweet mango and a little pickled ginger. You can use any fresh veg you like and I’ve seen versions that include tomato, beets, pineapple and even watermelon!
I used sushi rice, cooked according to the package instructions, and instead of the traditional cubes of tuna or salmon, I made it vegan with some crispy tofu cubes. This is one of the simplest ways to prepare tofu and I do it all the time. After draining, pressing the water out and cubing a block of tofu, I simply toss it in some cornstarch, salt and pepper, and then pan fry in a little oil until it gets nice and crispy. This method is great because it helps the tofu to absorb all of the delicious sauce!