\n<\/p>\n
<\/p>\nIf you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that replace tuna poke with tofu.<\/p>\n<\/noscript><\/figure>\nTofu Poke Bowl<\/h2>\nI keep getting requests for more plant based recipe. I LOVED these Tofu Poke Bowls! High in protein, easy to make and cheaper than using sushi grade fish. Traditional poke bowls are served with sushi-grade tuna, shrimp, or other raw or cooked fish and served over rice or greens with fresh vegetables and a savory or spicy sauce. While I love a classic ahi poke bowl, I wanted to develop a vegan option so vegetarians or those trying to incorporate more plant-based proteins could enjoy them too. This easy version, made with fresh garlicky-soy marinated tofu, works so well\u2014I am sure you will love it! More tofu recipes you may enjoy are these Spicy Gochujang Tofu Bowls and Sriracha Tofu Rice Bowls.<\/p>\n<\/p>\n<\/noscript><\/figure>\nIf you\u2019ve never tried tofu before, it\u2019s basically a blank slate soaking up any flavors you marinate it with. This is a great beginner tofu recipe to try!<\/p>\nTofu Poke Bowl Ingredients<\/h2>\n\nTofu:<\/strong> Drain one package of extra firm tofu.<\/li>\nSoy Sauce:<\/strong> Use reduced-sodium soy sauce or gluten-free tamari.<\/li>\nGarlic:<\/strong> Crush or finely mince four garlic cloves.<\/li>\nScallions:<\/strong> Chop the scallions and separate the whites from the greens.<\/li>\nCornstarch:<\/strong> Toss a half tablespoon over the tofu.<\/li>\nSesame Oil<\/strong> for cooking the tofu in<\/li>\nGreens: <\/strong>I used mixed greens, but spinach or arugula would also be good.<\/li>\nRice: <\/strong>Microwave frozen brown rice to save time.<\/li>\nVegetables: <\/strong>Cucumber, avocado, shelled edamame<\/li>\nSesame Seeds<\/strong> for garnish<\/li>\nPoke Bowl Sauce: <\/strong>Top your bowl with sriracha mayo or sriracha for an extra kick. Be sure to use egg-free mayo if you want to make this vegan.<\/li>\n<\/ul>\nHow to prepare tofu before cooking<\/h2>\n\nDry out Tofu:<\/strong> It\u2019s essential to squeeze out all the water from tofu before cooking it to get it crispy. To do so, transfer the tofu to a plate lined with paper towels or a tea towel. Then cover it with another towel, and place a heavy pan on it to press out the liquid.<\/li>\nCut Tofu:<\/strong> Place the tofu on its side on a cutting board, and slice it in half lengthwise. Flip it back over so it\u2019s lying flat, and cut it into 32 equal cubes. Put the cubes in an even layer in a shallow container.<\/li>\nMarinate Tofu:<\/strong> Combine the soy sauce and garlic to make the marinade, and pour half of it over the tofu, making sure all sides are covered. Marinate for at least 30 minutes.<\/li>\n<\/ul>\nHow to Make Tofu Poke Bowls<\/h2>\n\nCucumber and Scallions:<\/strong> Peel and dice the cucumber and chop the scallions. Put the cucumber and scallion whites in a small bowl and toss with two tablespoons of the marinade.<\/li>\nTofu:<\/strong> Coat the marinated tofu with the cornstarch. Heat the sesame oil in a large skillet over high heat, cook the tofu for a couple of minutes until it\u2019s browned, and then flip. Continue flipping and cooking until all sides are browned. Toss the tofu with the remaining marinade.<\/li>\nAssemble the Bowls:<\/strong> Layer two bowls with greens, rice, edamame, avocado, tofu, and the cucumber\/scallion mixture. Garnish with scallion greens, sesame seeds, and sriracha mayo if you want a spicy tofu poke bowl.<\/li>\n<\/ol>\nMeal Prep<\/h2>\nCooked tofu will last up to four days refrigerated in an airtight container. To pack the leftovers for lunch, store the tofu and rice in one container, the cucumbers, scallions, and edamame in another, and the greens in another. Wait to slice the avocado until right before eating.<\/p>\nVariations<\/h2>\n\nProtein:<\/strong> If you want a more traditional poke bowl with fish, swap the tofu for tuna.<\/li>\nPoke Salad or Poke Bowl: I usually order my poke bowls with half brown rice and half greens, so that\u2019s how I created this bowl.\u00a0If you prefer, you can do all greens or all rice.<\/li>\nRice:<\/strong> Sub white rice or quinoa for brown rice.<\/li>\nCucumber:<\/strong> A regular or English cucumber will work.<\/li>\nVegetables: <\/strong>Add shredded carrots or cabbage.<\/li>\nFruit:<\/strong> For a little sweetness, toss in some diced mango or pineapple.<\/li>\nSpice: <\/strong>Top with fresh sliced jalape\u00f1os.<\/li>\nSauce:<\/strong> If you don\u2019t want a spicy sauce, drizzle your bowl with lime wedges or extra soy sauce.<\/li>\nPoke Bowl Toppings:<\/strong> Sprinkle the poke with furikake or crumbled seaweed.<\/li>\n<\/ul>\n\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/figure>\n<\/noscript><\/figure>\nMore Tofu Recipes You\u2019ll Love<\/h2>\n\n\n\n<\/p>\n\nPrep: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>10<\/span> mins<\/span><\/span><\/p>\nmarinade time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>50<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>2<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nPlace tofu on a paper towel or tea towel lined plate.\u00a0 Cover with another towel and place a heavy pan on top to press out excess water from tofu.<\/p>\n<\/li>\n\nTransfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.<\/p>\n<\/li>\n\nIn a small measuring cup or bowl, add the soy sauce and crushed garlic.<\/p>\n<\/li>\n\nPour \u00bd the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.<\/span><\/p>\n<\/li>\n\nMeanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n\nSprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n\nIn a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n\nFlip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that replace tuna poke with tofu.<\/p>\n<\/noscript><\/figure>\nTofu Poke Bowl<\/h2>\nI keep getting requests for more plant based recipe. I LOVED these Tofu Poke Bowls! High in protein, easy to make and cheaper than using sushi grade fish. Traditional poke bowls are served with sushi-grade tuna, shrimp, or other raw or cooked fish and served over rice or greens with fresh vegetables and a savory or spicy sauce. While I love a classic ahi poke bowl, I wanted to develop a vegan option so vegetarians or those trying to incorporate more plant-based proteins could enjoy them too. This easy version, made with fresh garlicky-soy marinated tofu, works so well\u2014I am sure you will love it! More tofu recipes you may enjoy are these Spicy Gochujang Tofu Bowls and Sriracha Tofu Rice Bowls.<\/p>\n<\/p>\n<\/noscript><\/figure>\nIf you\u2019ve never tried tofu before, it\u2019s basically a blank slate soaking up any flavors you marinate it with. This is a great beginner tofu recipe to try!<\/p>\nTofu Poke Bowl Ingredients<\/h2>\n\nTofu:<\/strong> Drain one package of extra firm tofu.<\/li>\nSoy Sauce:<\/strong> Use reduced-sodium soy sauce or gluten-free tamari.<\/li>\nGarlic:<\/strong> Crush or finely mince four garlic cloves.<\/li>\nScallions:<\/strong> Chop the scallions and separate the whites from the greens.<\/li>\nCornstarch:<\/strong> Toss a half tablespoon over the tofu.<\/li>\nSesame Oil<\/strong> for cooking the tofu in<\/li>\nGreens: <\/strong>I used mixed greens, but spinach or arugula would also be good.<\/li>\nRice: <\/strong>Microwave frozen brown rice to save time.<\/li>\nVegetables: <\/strong>Cucumber, avocado, shelled edamame<\/li>\nSesame Seeds<\/strong> for garnish<\/li>\nPoke Bowl Sauce: <\/strong>Top your bowl with sriracha mayo or sriracha for an extra kick. Be sure to use egg-free mayo if you want to make this vegan.<\/li>\n<\/ul>\nHow to prepare tofu before cooking<\/h2>\n\nDry out Tofu:<\/strong> It\u2019s essential to squeeze out all the water from tofu before cooking it to get it crispy. To do so, transfer the tofu to a plate lined with paper towels or a tea towel. Then cover it with another towel, and place a heavy pan on it to press out the liquid.<\/li>\nCut Tofu:<\/strong> Place the tofu on its side on a cutting board, and slice it in half lengthwise. Flip it back over so it\u2019s lying flat, and cut it into 32 equal cubes. Put the cubes in an even layer in a shallow container.<\/li>\nMarinate Tofu:<\/strong> Combine the soy sauce and garlic to make the marinade, and pour half of it over the tofu, making sure all sides are covered. Marinate for at least 30 minutes.<\/li>\n<\/ul>\nHow to Make Tofu Poke Bowls<\/h2>\n\nCucumber and Scallions:<\/strong> Peel and dice the cucumber and chop the scallions. Put the cucumber and scallion whites in a small bowl and toss with two tablespoons of the marinade.<\/li>\nTofu:<\/strong> Coat the marinated tofu with the cornstarch. Heat the sesame oil in a large skillet over high heat, cook the tofu for a couple of minutes until it\u2019s browned, and then flip. Continue flipping and cooking until all sides are browned. Toss the tofu with the remaining marinade.<\/li>\nAssemble the Bowls:<\/strong> Layer two bowls with greens, rice, edamame, avocado, tofu, and the cucumber\/scallion mixture. Garnish with scallion greens, sesame seeds, and sriracha mayo if you want a spicy tofu poke bowl.<\/li>\n<\/ol>\nMeal Prep<\/h2>\nCooked tofu will last up to four days refrigerated in an airtight container. To pack the leftovers for lunch, store the tofu and rice in one container, the cucumbers, scallions, and edamame in another, and the greens in another. Wait to slice the avocado until right before eating.<\/p>\nVariations<\/h2>\n\nProtein:<\/strong> If you want a more traditional poke bowl with fish, swap the tofu for tuna.<\/li>\nPoke Salad or Poke Bowl: I usually order my poke bowls with half brown rice and half greens, so that\u2019s how I created this bowl.\u00a0If you prefer, you can do all greens or all rice.<\/li>\nRice:<\/strong> Sub white rice or quinoa for brown rice.<\/li>\nCucumber:<\/strong> A regular or English cucumber will work.<\/li>\nVegetables: <\/strong>Add shredded carrots or cabbage.<\/li>\nFruit:<\/strong> For a little sweetness, toss in some diced mango or pineapple.<\/li>\nSpice: <\/strong>Top with fresh sliced jalape\u00f1os.<\/li>\nSauce:<\/strong> If you don\u2019t want a spicy sauce, drizzle your bowl with lime wedges or extra soy sauce.<\/li>\nPoke Bowl Toppings:<\/strong> Sprinkle the poke with furikake or crumbled seaweed.<\/li>\n<\/ul>\n\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/figure>\n<\/noscript><\/figure>\nMore Tofu Recipes You\u2019ll Love<\/h2>\n\n\n\n<\/p>\n\nPrep: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>10<\/span> mins<\/span><\/span><\/p>\nmarinade time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>50<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>2<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nPlace tofu on a paper towel or tea towel lined plate.\u00a0 Cover with another towel and place a heavy pan on top to press out excess water from tofu.<\/p>\n<\/li>\n\nTransfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.<\/p>\n<\/li>\n\nIn a small measuring cup or bowl, add the soy sauce and crushed garlic.<\/p>\n<\/li>\n\nPour \u00bd the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.<\/span><\/p>\n<\/li>\n\nMeanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n\nSprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n\nIn a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n\nFlip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
I keep getting requests for more plant based recipe. I LOVED these Tofu Poke Bowls! High in protein, easy to make and cheaper than using sushi grade fish. Traditional poke bowls are served with sushi-grade tuna, shrimp, or other raw or cooked fish and served over rice or greens with fresh vegetables and a savory or spicy sauce. While I love a classic ahi poke bowl, I wanted to develop a vegan option so vegetarians or those trying to incorporate more plant-based proteins could enjoy them too. This easy version, made with fresh garlicky-soy marinated tofu, works so well\u2014I am sure you will love it! More tofu recipes you may enjoy are these Spicy Gochujang Tofu Bowls and Sriracha Tofu Rice Bowls.<\/p>\n
<\/p>\n<\/noscript><\/figure>\nIf you\u2019ve never tried tofu before, it\u2019s basically a blank slate soaking up any flavors you marinate it with. This is a great beginner tofu recipe to try!<\/p>\nTofu Poke Bowl Ingredients<\/h2>\n\nTofu:<\/strong> Drain one package of extra firm tofu.<\/li>\nSoy Sauce:<\/strong> Use reduced-sodium soy sauce or gluten-free tamari.<\/li>\nGarlic:<\/strong> Crush or finely mince four garlic cloves.<\/li>\nScallions:<\/strong> Chop the scallions and separate the whites from the greens.<\/li>\nCornstarch:<\/strong> Toss a half tablespoon over the tofu.<\/li>\nSesame Oil<\/strong> for cooking the tofu in<\/li>\nGreens: <\/strong>I used mixed greens, but spinach or arugula would also be good.<\/li>\nRice: <\/strong>Microwave frozen brown rice to save time.<\/li>\nVegetables: <\/strong>Cucumber, avocado, shelled edamame<\/li>\nSesame Seeds<\/strong> for garnish<\/li>\nPoke Bowl Sauce: <\/strong>Top your bowl with sriracha mayo or sriracha for an extra kick. Be sure to use egg-free mayo if you want to make this vegan.<\/li>\n<\/ul>\nHow to prepare tofu before cooking<\/h2>\n\nDry out Tofu:<\/strong> It\u2019s essential to squeeze out all the water from tofu before cooking it to get it crispy. To do so, transfer the tofu to a plate lined with paper towels or a tea towel. Then cover it with another towel, and place a heavy pan on it to press out the liquid.<\/li>\nCut Tofu:<\/strong> Place the tofu on its side on a cutting board, and slice it in half lengthwise. Flip it back over so it\u2019s lying flat, and cut it into 32 equal cubes. Put the cubes in an even layer in a shallow container.<\/li>\nMarinate Tofu:<\/strong> Combine the soy sauce and garlic to make the marinade, and pour half of it over the tofu, making sure all sides are covered. Marinate for at least 30 minutes.<\/li>\n<\/ul>\nHow to Make Tofu Poke Bowls<\/h2>\n\nCucumber and Scallions:<\/strong> Peel and dice the cucumber and chop the scallions. Put the cucumber and scallion whites in a small bowl and toss with two tablespoons of the marinade.<\/li>\nTofu:<\/strong> Coat the marinated tofu with the cornstarch. Heat the sesame oil in a large skillet over high heat, cook the tofu for a couple of minutes until it\u2019s browned, and then flip. Continue flipping and cooking until all sides are browned. Toss the tofu with the remaining marinade.<\/li>\nAssemble the Bowls:<\/strong> Layer two bowls with greens, rice, edamame, avocado, tofu, and the cucumber\/scallion mixture. Garnish with scallion greens, sesame seeds, and sriracha mayo if you want a spicy tofu poke bowl.<\/li>\n<\/ol>\nMeal Prep<\/h2>\nCooked tofu will last up to four days refrigerated in an airtight container. To pack the leftovers for lunch, store the tofu and rice in one container, the cucumbers, scallions, and edamame in another, and the greens in another. Wait to slice the avocado until right before eating.<\/p>\nVariations<\/h2>\n\nProtein:<\/strong> If you want a more traditional poke bowl with fish, swap the tofu for tuna.<\/li>\nPoke Salad or Poke Bowl: I usually order my poke bowls with half brown rice and half greens, so that\u2019s how I created this bowl.\u00a0If you prefer, you can do all greens or all rice.<\/li>\nRice:<\/strong> Sub white rice or quinoa for brown rice.<\/li>\nCucumber:<\/strong> A regular or English cucumber will work.<\/li>\nVegetables: <\/strong>Add shredded carrots or cabbage.<\/li>\nFruit:<\/strong> For a little sweetness, toss in some diced mango or pineapple.<\/li>\nSpice: <\/strong>Top with fresh sliced jalape\u00f1os.<\/li>\nSauce:<\/strong> If you don\u2019t want a spicy sauce, drizzle your bowl with lime wedges or extra soy sauce.<\/li>\nPoke Bowl Toppings:<\/strong> Sprinkle the poke with furikake or crumbled seaweed.<\/li>\n<\/ul>\n\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/figure>\n<\/noscript><\/figure>\nMore Tofu Recipes You\u2019ll Love<\/h2>\n\n\n\n<\/p>\n\nPrep: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>10<\/span> mins<\/span><\/span><\/p>\nmarinade time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>50<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>2<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nPlace tofu on a paper towel or tea towel lined plate.\u00a0 Cover with another towel and place a heavy pan on top to press out excess water from tofu.<\/p>\n<\/li>\n\nTransfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.<\/p>\n<\/li>\n\nIn a small measuring cup or bowl, add the soy sauce and crushed garlic.<\/p>\n<\/li>\n\nPour \u00bd the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.<\/span><\/p>\n<\/li>\n\nMeanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n\nSprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n\nIn a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n\nFlip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
If you\u2019ve never tried tofu before, it\u2019s basically a blank slate soaking up any flavors you marinate it with. This is a great beginner tofu recipe to try!<\/p>\n
Cooked tofu will last up to four days refrigerated in an airtight container. To pack the leftovers for lunch, store the tofu and rice in one container, the cucumbers, scallions, and edamame in another, and the greens in another. Wait to slice the avocado until right before eating.<\/p>\n
Prep: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook: <\/span>10<\/span> mins<\/span><\/span><\/p>\nmarinade time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>50<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>2<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nPlace tofu on a paper towel or tea towel lined plate.\u00a0 Cover with another towel and place a heavy pan on top to press out excess water from tofu.<\/p>\n<\/li>\n\nTransfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.<\/p>\n<\/li>\n\nIn a small measuring cup or bowl, add the soy sauce and crushed garlic.<\/p>\n<\/li>\n\nPour \u00bd the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.<\/span><\/p>\n<\/li>\n\nMeanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n\nSprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n\nIn a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n\nFlip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Cook: <\/span>10<\/span> mins<\/span><\/span><\/p>\nmarinade time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>50<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>2<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nPlace tofu on a paper towel or tea towel lined plate.\u00a0 Cover with another towel and place a heavy pan on top to press out excess water from tofu.<\/p>\n<\/li>\n\nTransfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.<\/p>\n<\/li>\n\nIn a small measuring cup or bowl, add the soy sauce and crushed garlic.<\/p>\n<\/li>\n\nPour \u00bd the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.<\/span><\/p>\n<\/li>\n\nMeanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n\nSprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n\nIn a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n\nFlip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
marinade time: <\/span>30<\/span> mins<\/span><\/span><\/p>\nTotal: <\/span>50<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>2<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nPlace tofu on a paper towel or tea towel lined plate.\u00a0 Cover with another towel and place a heavy pan on top to press out excess water from tofu.<\/p>\n<\/li>\n\nTransfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.<\/p>\n<\/li>\n\nIn a small measuring cup or bowl, add the soy sauce and crushed garlic.<\/p>\n<\/li>\n\nPour \u00bd the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.<\/span><\/p>\n<\/li>\n\nMeanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n\nSprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n\nIn a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n\nFlip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Total: <\/span>50<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\nYield: <\/span>2<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nPlace tofu on a paper towel or tea towel lined plate.\u00a0 Cover with another towel and place a heavy pan on top to press out excess water from tofu.<\/p>\n<\/li>\n\nTransfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.<\/p>\n<\/li>\n\nIn a small measuring cup or bowl, add the soy sauce and crushed garlic.<\/p>\n<\/li>\n\nPour \u00bd the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.<\/span><\/p>\n<\/li>\n\nMeanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n\nSprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n\nIn a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n\nFlip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Yield: <\/span>2<\/span> servings<\/span><\/span><\/p>\nServing Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nPlace tofu on a paper towel or tea towel lined plate.\u00a0 Cover with another towel and place a heavy pan on top to press out excess water from tofu.<\/p>\n<\/li>\n\nTransfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.<\/p>\n<\/li>\n\nIn a small measuring cup or bowl, add the soy sauce and crushed garlic.<\/p>\n<\/li>\n\nPour \u00bd the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.<\/span><\/p>\n<\/li>\n\nMeanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n\nSprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n\nIn a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n\nFlip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Serving Size: <\/span>1<\/span> bowl<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n\n\n\nPlace tofu on a paper towel or tea towel lined plate.\u00a0 Cover with another towel and place a heavy pan on top to press out excess water from tofu.<\/p>\n<\/li>\n\nTransfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.<\/p>\n<\/li>\n\nIn a small measuring cup or bowl, add the soy sauce and crushed garlic.<\/p>\n<\/li>\n\nPour \u00bd the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.<\/span><\/p>\n<\/li>\n\nMeanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n\nSprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n\nIn a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n\nFlip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Place tofu on a paper towel or tea towel lined plate.\u00a0 Cover with another towel and place a heavy pan on top to press out excess water from tofu.<\/p>\n<\/li>\n
Transfer to cutting board, flip on its side and slice in half lengthwise. Flip it back over to lay flat on the cutting board and cut into 32 equal cubes. Place in a medium size shallow container so the cubes are in 1 even layer.<\/p>\n<\/li>\n
In a small measuring cup or bowl, add the soy sauce and crushed garlic.<\/p>\n<\/li>\n
Pour \u00bd the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Marinate for at least 30 minutes.<\/span><\/p>\n<\/li>\n\nMeanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n\nSprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n\nIn a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n\nFlip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Meanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Transfer the scallion whites and cucumbers to a small bowl and toss with 2 teaspoons of the remaining marinade. Set aside.<\/p>\n<\/li>\n
Sprinkle marinated tofu with the cornstarch, tossing gently to coat.<\/p>\n<\/li>\n
In a large skillet, heat the sesame oil over high heat.\u00a0 Add the tofu and cook for 2- 3 minutes, until the first side is browned.<\/p>\n<\/li>\n
Flip cubes with a spatula, cooking each side for a couple minutes until evenly browned on all sides. Toss with remaining marinade.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nAssemble the bowls:<\/h4>\n\n\nIn 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n\nGarnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nLast Step:<\/h4>\n Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n\n* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
In 2 shallow bowls, layer each with 1 cup greens, \u00bd cup rice, half the edamame and cucumber\/scallion mixture, 1 ounce avocado and \u00bd the cooked tofu.<\/p>\n<\/li>\n
Garnish with scallion greens, sesame seeds and sriracha mayo, if using.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.<\/p><\/div>\n<\/div>\n
* if vegan, use vegan mayo mixed with sriracha.<\/span><\/p>\n<\/div>\nServing: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Serving: <\/span>1<\/span> bowl<\/span><\/span>, <\/span>Calories: <\/span>520<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>47<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>29<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>24<\/span> g<\/span><\/span>, <\/span>Saturated Fat: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sodium: <\/span>956<\/span> mg<\/span><\/span>, <\/span>Fiber: <\/span>12<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>5<\/span> g<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSource link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
This post may contain affiliate links. Read my disclosure policy. If you want a tasty plant-based dinner, you\u2019ll love these vegan Tofu Poke Bowls that […]<\/p>\n","protected":false},"author":1,"featured_media":12387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386"}],"collection":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/comments?post=12386"}],"version-history":[{"count":0,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/posts\/12386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media\/12387"}],"wp:attachment":[{"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/media?parent=12386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/categories?post=12386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ultimatehealthreport.com\/wp-json\/wp\/v2\/tags?post=12386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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