Mindful Revolution Vegan Poke Experience
Gluten-Free, Vegan, Serves 4
Ingredients:
For the Pickled Tofu:
- 1 block of firm tofu, pressed, cubed
- 1/4 cup rice vinegar
- 2 tablespoons coconut aminos
- 1 tablespoon agave syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
For the Poke Bowl:
- 2 cups cooked sushi rice or quinoa
- 2 ripe avocados, sliced
- 1 cucumber, thinly sliced
- 4 radishes, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons sesame seeds
- Nori strips, for garnish
- Microgreens or sprouts
For the Sauce:
- 1/4 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon agave syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Red pepper flakes, to taste
Directions:
In a small bowl, whisk together rice vinegar, coconut aminos, agave syrup, sesame oil, grated ginger, and minced garlic. Place the cubed tofu in a shallow dish and pour the marinade over it, ensuring the tofu is well coated. Cover and refrigerate for at least 30 minutes to allow the tofu to marinate and pickle. In another small bowl, whisk together coconut aminos, rice vinegar, sesame oil, agave syrup, grated ginger, minced garlic, and red pepper flakes if using. Set aside. Divide the cooked sushi rice or quinoa among four serving bowls. Arrange the pickled tofu, sliced avocado, cucumber, and radish on top of the rice or quinoa in each bowl. Drizzle the prepared sauce over the ingredients in each bowl. Garnish with sliced green onions, sesame seeds, nori strips, and microgreens or sprouts if desired.
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