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hearty tofu & roasted vegetable freekeh poke bowl
A vibrant and nutritious plant-based bowl featuring crispy pan-fried marinated tofu, roasted sweet potato and pumpkin, and savory sautéed mushrooms. Served over a base of nutty freekeh and accompanied by fresh edamame, shredded carrots, and a creamy sesame cucumber salad.
L
recipe by
loftyscrans
mainFusion2 servingsvegetarianvegandairy freehigh protein
1 / 2
20
prep (min)
30
cook (min)
50
total (min)
- •1 cup freekeh (dried)
- •14 oz firm tofu, pressed and cubed
- •1 medium sweet potato, cubed
- •2 cups pumpkin or squash, cubed
- •8 oz mushrooms (button or cremini), sliced
- •0.5 cup shelled edamame beans
- •1 medium carrot, grated or shredded
- •0.5 cucumber English cucumber, diced
- •2 cups fresh baby spinach
- •3 tbsp soy sauce or tamari (divided)
- •2 tbsp sesame oil
- •2 tbsp tahini (for cucumber dressing)
- •1 tbsp olive oil
- •1 tsp chili flakes (optional)
- •1 handful fresh cilantro or parsley, chopped