Vegan poke bowl

For 2 people:

- 200g rice (better basmati)

- 1 pack of 250g natural tofu

- 1 carrot

- 1 courgette (or other vegetable to taste)

- tomato purée

- garlic

- salt

- miscellaneous seeds or sesame seeds

For tofu marinating:

- 2 tbsp tamari soy sauce

- 1 tablespoon oil

- 1 pinch of chilli

- 2 tablespoons of water

- ginger powder to taste

For carrot marinating:

- oil, vinegar, salt, chopped parsley (to taste)

The poke bowl is a Hawaiian dish originally made from fish topped with soy sauce, which I revisited today for lunch in a vegan key.

Cut the tofu into cubes and put it to marinate with the ingredients for its marinating.

Peel the carrot, then cut it into strips with the potato peeler and also put to marinate with the ingredients for its marinating.

Cook the courgette in chunks in a pan with a little tomato purée, garlic and salt.

Cook the rice for absorption (for the basmati on 1 cup of rice about 2 cups of water) with a little salt up. Turn it off and shell.

After at least half an hour of marinating, remove the tofu, put it in the pan and brown it 5 minutes, turn it and brown it another 5 minutes, so that it will form a nice crust.

Compose the Hawaiian bowl as in the photo, sprinkle with pumpkin seeds or sesame or other sautéed for only 10 seconds, so as to release the scent but not burn.

Enjoy your meal!!