A vibrant, balanced and deeply satisfying bowl layered with marinated tofu, crunchy edamame, seasoned cucumber and seaweed, and creamy almond satay. With over 50g of plant-based protein per portion, this is the ultimate power bowl for energy, recovery and flavour.
Takes 35 minutesminutes
Serves 2
Ingredients
Teriyaki Tofu
200gfirm tofu
45gtamari or soy sauceapprox. 3 tbsp
30grice vinegarapprox. 2 tbsp
15gmaple syrupapprox. 1 tbsp
10gfresh gingergrated
1garlic clovefinely chopped
15gsesame oilapprox. 1 tbsp
Rice
200gcooked brown rice
Wakame Cucumber Salad
1tbspdried wakame seaweed
100gcucumber
Pinchof salt
5gsesame seedsapprox. 1 tsp
7gtamariapprox. ½ tbsp
15grice vinegarapprox. 1 tbsp
15gmaple syrupapprox. 1 tbsp
Toppings
200gedamamesteamed or boiled
1ripe avocadoapprox. 70g flesh
4tbspred sauerkrautapprox. 60g
1ripe mangodiced (approx. 150g)
2tbsppickled gingerapprox. 6g
Plant-Based Furikake (for garnish)
15gwhite sesame seedsapprox. 2 tbsp
15gblack sesame seedsapprox. 2 tbsp
1tbspnutritional yeast
1nori sheetfinely crumbled or chopped
1.5gsea saltapprox. ¼ tsp
Optional: ½ tsp smoked paprika
Satay Sauce
30galmond or peanut butterapprox. 2 tbsp
15grice vinegarapprox. 1 tbsp
30gtamariapprox. 2 tbsp
15gcoconut sugarapprox. 1 tbsp
1garlic clovefinely chopped
5gsesame oilapprox. 1 tsp
Juice of ½ lime
10ggrated fresh gingerapprox. ½ thumb-sized piece
15gwaterapprox. 1 tbsp – adjust as needed for consistency
Instructions
Marinate and Cook the Tofu:
Cut the tofu into bite-sized cubes. In a bowl, combine tamari, vinegar, maple syrup, grated ginger, garlic and sesame oil. Toss the tofu in the marinade and let it sit for at least 10 minutes. Then bake at 200°C for 20 minutes, turning halfway, until golden and crisp at the edges.
Cook the Edamame:
Steam or boil the edamame for 5 minutes. Drain and set aside.
Prepare the Cucumber Wakame Salad:
Soak the wakame in water for 5 minutes, then drain. Thinly slice the cucumber and sprinkle with a pinch of salt. Let it sit for 5 minutes, then squeeze out any excess liquid. Combine with wakame, tamari, vinegar, maple syrup and sesame seeds.
Reheat the Rice:
Warm the cooked rice if needed.
Make the Satay Sauce:
Blend or whisk together all the sauce ingredients until smooth. Add a splash more water if needed to reach a pourable consistency.
Toast the Furikake:
In a dry frying pan, toast the white and black sesame seeds over medium heat for 2–3 minutes until fragrant. Remove from the heat and mix with nutritional yeast, crumbled nori, salt and any optional spices.
Assemble the Bowls:
Divide the rice between two bowls. Top each with half the tofu, edamame, wakame cucumber salad and sliced avocado. Add diced mango, red sauerkraut and pickled ginger.
Garnish and Serve:
Sprinkle with the furikake, drizzle with satay sauce, and top with any extra toasted seeds or a dollop of spicy almond mayo if desired.
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