By DNA Diet Team in recipe lunch vegetarian


This vegetarian tofu poke bowl is easy, quick and delicious. 


  • 3.5 ounces extra firm tofu
  • 1 tsp soy sauce
  • 2 tsp rice vinegar
  • 1/2 clove garlic, minced
  • 1 tsp ginger, grated
  • 1 pinch crushed pepper flakes
  • 1/2 of an 5.5 ounce package of steamed brown rice and quinoa
  • 1 cup Chinese (Napa) cabbage, shredded
  • 1/4 cup edamame beans, thawed
  • 1/2 carrot, shredded
  • 2 scallions, thinly sliced
  • 1/4 avocado, diced
  • 1 tsp sesame seeds
  • Fresh cilantro (optional), chopped


Gently squeeze tofu between two pieces of paper towel to remove excess moisture, then cut into small cubes and place in a sandwich bag with soy sauce, vinegar, garlic, ginger and pepper flakes. Seal and distribute the marinade evenly over the tofu. Leave to sit for 15-20 minutes (or refrigerate overnight).

Heat half the rice package according to instructions. (If needed, transfer remaining half package to an airtight container and refrigerate for use throughout the week.)

Heat a nonstick frying pan over medium-high heat and cook tofu for 4-5 minutes, turning regularly (tofu may also be warmed in a microwave or toaster oven).

In a serving bowl, create a base of rice and cabbage, then top with the tofu, edamame, carrot and scallions. Add the avocado, sesame seeds and cilantro (if using), then serve.