Vegan Poke Bowl

  • 2 Servings
  • Keto
  • Dairy Free
  • Vegan
  • Vegetarian
1 container AeroFarms Micro Rainbow Mix 1 container baby bok choy 1 cucumber 1 cup cherry tomatoes 1 cup edamame 5-6 radishes 1 block tofu 3 tbsp coconut aminos 1 tbsp plant-based sweetener, such as date syrup 1 tsp ginger (grated) 2 tsp lime juice 1 tsp garlic (minced) kimchi
1. Begin by pressing your tofu and then cutting into triangles. Marinate in 1 tablespoon of coconut aminos for about 10 minutes. Preheat the oven to 350°F.

2. Bake the tofu for 15 minutes.

3. While the tofu is baking, prepare the fresh vegetables. Chop the cucumbers into half-moons, the cherry tomatoes in half, and the radishes in slices.

4. Make the Ponzu sauce by combining the ginger, garlic, lime juice, plant-based sweetener, and remaining 2 tablespoons of coconut aminos together.

5. Assemble the bowl by placing AeroFarms Micro Rainbow Mix and baby bok choy as the base. Top with tofu, vegetables, kimchi, and ponzu sauce.

Post a photo of your finished dish on Instagram and tag
@Aerofarms. We’d love to see what you’ve prepared!

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