I think we can agree that two is better than one. And to be inclusive to all the many diets and –isms out there, we offer you two different recipes, one traditional Poke with fish and one vegan Poke bowl recipe with tofu!

What’s the best thing about Poke? It’s loaded with the most amazing veggies! If you like sushi or tartare then you’ll love this fresh and flavourful Hawaiian dish.

Ingredients

(serves 2)

Poke Marinade

• 1/3 cup tamari sauce
• 4 tbsp rice vinegar
• 1/4 tsp sesame oil
• 3 tbsp sugar
• 2 tbsp dehydrated onion
• 2 tsp chili flakes
• 1 tsp sea salt

Protein

• 300g silken tofu, cut into 1″ cubes
  or
• 300g fresh, boneless, skinless salmon, cut into 1″ cubes

Base

• 1 cup calrose rice, cooked
  or
• 1 cup rice noodles, cooked according to package directions

Vegetables

• 1 medium cucumber, cut into thin ribbons (see instructions)
• 1 medium carrot, julienned (see instructions)
• 1 medium beet, julienned
• 1 avocado, cubed or sliced
• 1/2 cup shredded purple cabbage
• 1/3 cup shelled edamame

Toppings

• 1 sheet nori seaweed, finely chopped
• 1 tbsp toasted sesame seeds
• pinch cayenne flakes
  

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Instructions

1. In a medium bowl, whisk marinade ingredients together and toss with your chosen protein, cut with the kiyosu utility knife on the marble chopping board. Cover, refrigerate, and marinate at least 30 minutes or up to 2 hours.
2. Meanwhile, cook your rice, or rice noodles, and set aside.
3. Then, steam your edamame: combine beans in a microwave-safe bowl with 1/4 cup water. Microwave on high for 2 minutes. Drain & set aside.
4. Next, cut up your veggies – feel free to get creative with the slicing. I use my mandoline to create perfect little matchstick pieces, and my vegetable peeler to create lovely ribbons. Try the thinkkitchen Mandoline or the Casa swivel peeler from Stokes if you’re looking to get your own.
5. Once your poke marinade is done marinating and your prep is finished, it’s time to assemble! Fill serving bowls, like the iris blue bowls from Stokes, with rice or rice noodles. Spoon 6 tbsp of marinade over base. Top with vegetables, avocado, edamame and poke.
6. Sprinkle with sesame, chili flakes and nori.
7. Serve immediately & enjoy!

Making it easy for you try out the latest food trends at home,

Allison Sklar is a Montreal native who started her blog in 2009. Allison is an advocate of plant-based diets, and she eats mostly vegan diet at home, but she does not like to label herself. For instance, from time to time, you may catch her enjoying some sustainably sourced fish, as she did last summer in New Orleans. You may also see her occasionally drizzling some fair trade honey into her green tea. Call her a flexatarian, a pescetarian, a confused omnivore, whatever – she eats what she enjoys, and she encourages you to do the same. Allison creates the majority of her own recipes, unless otherwise stated. She is inspired by friends, family, and of course, whatever’s in her fridge. For more of The Bacon Eating Jewish Vegetarian’s recipes visit her blog!

Click here for a text only version of this recipe!

• Blender
• Knife
• Cutting Board
• Measuring Cup
• Non-Stick Pan
• Spatula

Directions: Vegan Egg

Add the ingredients for the egg mixture in a blender and blend until smooth.

Directions to Cook

*Set the oven to broil.

Using an oven-safe and non-stick pan, adjust the heat to medium-high. Coat your pan with coconut oil, once the bottom is covered, add your vegetables to sauté. Once vegetables are cooked, remove them from the pan and set aside.

Reheat your pan and add some more coconut oil to cover the bottom of the pan. Add your egg mixture. Cook the same way you would make an omelette – until one side is crisp and browning. Once the bottom is cooked, add your sautéed vegetables on top of the scramble and place the pan in the oven for 5 minutes to evenly cook the top.

Flip your finished eggs onto a plate and garnish with finely chopped herbs. Season it to taste.

Enjoy!

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