Vegan Miso Garlic Poke Bowl: With Tahini Tofu, Miso-Glazed Chickpeas, and Garlic Mayo

A bed of sushi rice topped with crispy tahini and garlic tofu, avocado, sesame roasted veggies, fresh mango, cucumber, miso-glazed chickpeas and sweetcorn, and drizzled with garlic roasted mayo. So delicious, filling and healthy!

Serves: 4

Ingredients:

For the roasted vegetables:

• 1 small bulb of garlic
• 3 large carrots
• 1 large potato
• drizzle olive oil
• drizzle sesame oil
• 1 tbsp sesame seeds
• generous dash smoked paprika
• 1 tsp maple syrup
• pinch of ground ginger
• pinch garlic powder
• salt and pepper

For the miso-glazed chickpeas:

• 1 tin chickpeas, drained and rinsed (240g drained)
• 1 tin sweetcorn, drained and rinsed (260g drained)
• drizzle sesame oil
• 1 garlic clove, minced
• 1 tbsp maple syrup
• 1 tbsp vegan fish sauce (or sub soy sauce/tamari)
• 1 tbsp rice vinegar
• 1 tsp lemon juice
• 1-2 tsp miso paste (to taste)

For the tofu:

• 2 blocks tofu, drained and pressed
• 8 tbsp cornstarch
• 3 tbsp tahini
• 1 tbsp vegan fish sauce (or sub soy sauce/tamari)
• 1 tsp maple syrup
• large pinch ground ginger
• pinch chili flakes
• 1 tsp lemon juice
• 50g cashews, soaked in hot water for at least 20 minutes
• water

For the sushi rice:

• 300g sushi rice (washed thoroughly and left to soak in cold water for 20 minutes) 
• 400ml water 
• 2-3 tbsp rice vinegar
• 1.5 tbsp mirin
• 1 tsp salt
• 1 tbsp sugar

Everything else:

• a few heaped spoonfuls of vegan mayo
• large pinch garlic powder
• 1 large mango, peeled and chopped
• 1/2 a cucumber, chopped
• 1 large avocado, peeled and chopped
• handful sesame seeds
• 2 spring onions, sliced
• toppings of choice: e.g. salad, toasted nuts/seeds, crispy onion etc. 

Method:

Make the roasted veggies:

1. Preheat the oven to 190C. 
2. Peel the carrots and the potato and chop them into bite size cubes. Add to a roasting tin and toss in the olive oil, sesame oil, sesame seeds, smoked paprika, maple syrup, ginger, garlic powder, salt and pepper. 
3. Slice a cm off of the top of the bulb of garlic. Drizzle in oil and wrap it in foil. Place on the roasting tin with the rest of the veggies. 
4. Roast the veggies for 25-30 minutes, until golden and soft. Keep warm in the switched off oven. 

Make the miso-glazed chickpeas:

1. Pat the drained chickpeas and sweetcorn dry.
2. Heat a little sesame oil in a frying pan over medium high heat. Add the dried chickpeas, sweetcorn, and the minced garlic clove. Fry for about 2 minutes.
3. Stir in the maple syrup, vegan fish sauce, and rice vinegar. Continue to fry for about 20 minutes, until golden.
4. Take off the heat and stir in the miso paste (to taste) and the lemon juice. Taste and adjust seasoning.
5. Transfer to a lined baking tin and cover with foil, then place at the bottom of the oven to keep warm. 

Make the tofu:

1. Cut the tofu into 2x2cm cubes. Add to a large bowl and toss in the cornstarch. Airfry (or bake in the oven) at 200C for 20 minutes, or until golden and crispy. 
2. Meanwhile, make the sauce for the tofu: blend the tahini, vegan fish sauce, maple syrup, ginger, chili flakes, lemon and soaked cashews. 
3. Remove the roasted garlic from the oven and add half to the blender with the rest of the ingredients. Set aside the rest for later. 
4. Add a tbsp of water at a time until you create a sauce with a creamy consistency. Set aside.

Make the sushi rice:

1. Add 400ml water to a saucepan and bring to a boil. Add the washed and drained rice to the boiling water, and stir a couple times. Reduce the heat to medium-low and cover the saucepan. Allow the rice to cook for 10 minutes. Don't take of the lid or stir it!
2. After 10 minutes, turn off the heat. Leave the lid on and don't stir the rice for this time. 
3. After another 10 minutes, add the rice seasonings (rice vinegar, mirin, salt and sugar) to the pan and stir through using a wooden spoon. The rice should be fluffy and sticky. Taste and adjust seasonings.
4. Allow the rice to cool before serving with the poke bowl.

Finish the tofu:

1. Once the tofu is cooked, add back to the large bowl and pour over the tofu sauce. Stir to coat.
2. Heat a frying pan with a little oil over medium-high heat, and add the tofu. Fry for about 10 minutes or so, until golden and crispy. 

To assemble:

1. Make the garlic mayo: blend the rest of the roasted garlic into the vegan mayo, and add a little garlic powder at a time, tasting as you go, until it tastes creamy and garlicky. 
2. Divide the sushi rice between the bowls, and add the tofu, roasted veggies, miso-glazed chickpeas, mango, cucumber, avocado, sesame seeds, spring onion, and anything else you like. Drizzle with the garlic mayo. 

Enjoy! :)