Vegan Poke Bowl (glutenfree) Emilie Eats

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Tofu. Preheat oven to 425f/220c. Start with pressed tofu. If your tofu needs to have the water pressed out, use a tofu press or wrap the tofu and place a heavy pan on top for 15 - 30 minutes. In a medium bowl, combine the marinade ingredients and the cornstarch. Place the tofu squares in the bowl and gently toss.

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Season the beets: When they're cooked, place the beets in a bowl and stir together the soy sauce, toasted sesame oil, grated garlic, ginger, minced green onion, and kosher salt. Prepare the veggies: Thinly slice the green onions and radishes. Slice the avocado. Julienne the carrots (or peel strips with a veggie peeler).

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Cook rice for 45 minutes; turn off heat and leave the lid on. Let sit for 10 minutes. When done, add rice vinegar, salt and pepper; stir. Cut tofu into 1/2-inch cubes. In a medium bowl, add soy sauce, sriracha, lime juice and ginger; stir. Add tofu; stir to coat evenly.

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Dressing: Combine all ingredients in a mason jar or bowl and combine well. If using sugar instead of maple syrup or honey, combine it with the soy sauce and vinegar, then heat it up for 30-60 seconds in the microwave to dissolve the sugar. Then, add the remaining ingredients.

Vegan Poke Bowl (glutenfree) Emilie Eats

Divide the sushi rice between four bowls. Top each bowl with sweet potatoes, avocado, edamame, cucumber, radish, sprouts, nori strips, jalapenos, green onions and pickled ginger. Sprinkle the sesame seeds and togarashi over the bowl. Drizzle 1 tablespoon of the remaining sweet sesame sauce over each bowl, or serve the sauce on the side.

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Step 1. Marinate the fish: In a medium bowl, combine the soy sauce, sesame oil, mirin, sugar and crushed red pepper. Add the fish, scallion and sesame seeds, gently tossing to combine. Cover and refrigerate to chill and marinate, for at least 1 hour and up to 24 hours. Step 2.

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Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into 1/2 inch cubes. Marinate: In a medium bowl or shallow dish, combine the soy sauce, sambal, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.

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Preheat the air fryer to 370 degrees, Remove tofu pieces from the marinade and place in a single layer on the air fryer pan. Cook for 15 minutes, flipping the tofu over after 7 minutes. Add the cooked cubes to the leftover marinade and toss for extra flavor.

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Open the package of 1 block deep-fried firm tofu cutlet (atsuage) and remove any moisture with a paper towel. Cut the tofu into bite-sized pieces, about 12 pieces. Heat 1 Tbsp toasted sesame oil in a large frying pan over medium heat and add the white onion. Sauté until the onion is coated with oil.

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Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for about 30 minutes. Make the marinade by whisking the soy sauce, rice vinegar, sesame oil, ginger and garlic in a small bowl. Preheat the oven to 350 degrees.

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Let that press while you prepare the sweet potatoes. Peel and cube the sweet potatoes into small pieces, about ¼-inch. Transfer cubes to the parchment-lined baking pan, drizzle with 1 tbsp avocado oil, and sprinkle with 1 tsp garlic powder, and a pinch of sea salt and pepper. Toss to coat the sweet potatoes.

Vegan Poke Bowl (glutenfree) Emilie Eats

Vegan poke bowl featuring portobello mushrooms in a sesame soy marinade, baked to perfection and served with rice, veggies and a spicy mayo dressing. Making a poke bowl at home is really so easy and fun to do. A poke bowl is usually something that is served with fish, poke means 'to slice or cut' so it's usually served with diced fish.

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Make Marinade: In a medium bowl, whisk together soy sauce, lime juice, sesame oil, sambal, ginger, garlic and sesame seeds . Marinate Tofu: Once tofu is pressed, cut into ½-inch cubes. Add tofu pieces to the bowl with the marinade, then toss to coat. Let marinate for 10-15 mins, tossing occasionally.

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Add the konbu and water to a pot and let this rehydrate for about 30 minutes. If you're using dried seaweed, rehydrate it in cold water. If you're using salted seaweed, remove the salt in a couple changes of cold water. Add the carrots to the pot of water with the konbu along with the sake and soy sauce. Bring the water to a boil and then turn.

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Finely chop the chili pepper (with or without seeds), press or chop the garlic and peel the ginger and chop finely. In a small bowl, combine the soy sauce, agave syrup, red pepper, garlic and ginger. Remove the tofu from the kitchen cloth and cut into cubes. Poke holes in the tofu with a fork (so the tofu can absorb the marinade even better).

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Place the toasted nori in a food processor with the sesame seeds, salt and sugar. Pulse until everything is well chopped up. Make the dressing: In a small bowl combine the tamari, garlic, lime juice, rice vinegar, sugar and sesame oil. Toss the watermelon with the scallions and a bit of the dressing.