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Week of 5/9/22

Za’atar Tofu Poke Bowl
with avocado / cucumbers / baby spinach / rice

Active: 45 Total: 45
Original GF Paleo Vegetarian
Za’atar Tofu Poke Bowl

This poke bowl, last featured in 2020, is inspired by the Hawaiian classic, but we gave it a Mediterranean flavor profile. With spiced and seared tofu, tart oranges, rich avocados, and a creamy aioli on top, it's full of bright flavors and textures.
Smarts: There are lots of toppings in these bowls. Feel free to skip one or substitute with something else you have on hand. 

Proteins
Tofu
Cuisines
Middle Eastern / North African
Save recipe
63

Ingredients

Metric
Servings:
4
Za’atar Tofu Poke Bowl:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm thick 'steaks' (vacuum-packed preferable)
  • Oil, cooking - 1 tsp + 1 Tbsp
  • Za'atar - 1 Tbsp
  • Baby spinach - 3 oz , chopped
  • Green onions - 2 stalks , chopped, white and green parts combined
  • Avocados - 1 , cubed
  • Oranges - 1 , segments
  • Pine nuts - 2 tsp (sub any type of chopped nuts)
Cucumber Salad:
  • Cucumbers - 10 oz , chopped
  • Oil, olive - 1 tsp
  • Vinegar, red wine - 1 tsp
Lemon Paprika Aioli:
  • Mayonnaise - 1/4 cup
  • Lemon juice - 2 tsp
  • Hot sauce - 2 tsp
  • Paprika, smoked - 1/4 tsp
Rice:
  • Rice, uncooked white or brown - 1 cup

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. (Can be done 1 day ahead)

  2. Rice (Double if making Tuesday's meal) - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Make aioli - Whisk together mayonnaise, lemon juice, hot sauce, and paprika. (Can be done up to 5 days ahead)

  4. Make cucumber salad - Chop cucumbers. Combine cucumbers with olive oil and vinegar. (Can be done 1 day ahead)

  5. Tofu - Slice into 1/2” / 1.3 cm thick 'steaks'. Toss with first portion of cooking oil, za’atar, and some salt and pepper. (Can be done 1 day ahead)

  6. Spinach / Green onions / Avocados / Oranges - Prep as directed.

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Make

  1. Heat a wok or well-seasoned skillet over medium heat. Add pine nuts and toast, stirring frequently, until lightly toasted, 3 to 4 minutes. Set aside.

  2. To heated pan add second portion of cooking oil and then tofu. Cook tofu on one side until golden brown. Use a spatula to gently flip tofu and cook on the other side. Continue cooking until tofu is golden brown and heated through, 4 to 7 minutes total.

  3. Stir green onions into tofu.

  4. If rice was made ahead, reheat in the microwave (reserve half if doubled).

  5. Give cucumber salad a stir and season it with some salt and pepper.

  6. Set out all of the toppings so that everyone can assemble their own bowls, or assemble bowls with a bed of chopped spinach and rice topped with avocados, oranges, cucumber salad, tofu, pine nuts, and aioli. Enjoy!

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