Tofu & Chickpea Poke Bowl – Dr. Akua | Expert Nutrition Advice You Can Trust

Tofu & Chickpea Poke Bowl

Prep and Cook Time: 20 minutes

Ingredients

  • 1 cup tofu (cut into ¼ inch cube)
  • ½ cup chickpea (cooked or can)
  • 3 tbs roasted seaweed (crumbled)
  • ¼ cup avocado (cubed ½ inch)
  • ¼ cup cucumber (peeled and cubed ½ inch)
  • ¼ cup edamame
  • ¼ cup pineapple (small dice)
  • 2 tbs Nama Shoyu
  • 2 tbs rice vinegar
  • 1 tbs sesame oil
  • 1 tsp red pepper flakes
  • 2 tbs honey
  • 1 tsp ginger
  • ¼ cup scallions (rough cut small)
  • ¼ cup macadamias (chopped fine)

Equipment Needed

  • Large bowl
  • Medium bowl

Preparation Instructions

  • Step 1: In a medium to large bowl, combine tofu, chickpeas, seaweed avocado, cucumber, edamame and pineapple. Mix together and set aside
  • Step 2: In another medium size bowl, whisk together the nama/soy sauce, vinegar, sesame oil, red pepper flakes, honey, ginger, and scallions
  • Step 3: Pour liquid over the bowl with chickpeas and other ingredients. Mix together well
  • Step 4: Place in individual bowls and sprinkle with macadamias on top
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