Vegetarian Poke Bowl

INGREDIENTS

• 12 ounces extra firm tofu, drained and cubed

• 1 cup frozen cauliflower rice

• 2 mini “Persian” cucumbers, sliced

• 4 tablespoons low fat plain Greek yogurt

• 2 teaspoons Sriracha

• ½ cup carrots, shredded

• 1 tablespoon rice vinegar

• ½ avocado, sliced

• 2 tablespoons sugar-free teriyaki sauce (I prefer G. Hughes brand)

• 2 teaspoons sesame seeds (optional)

DIRECTIONS

1. Cook cauliflower rice according package instructions.

2. Drain tofu for 5-10 minutes. Cut into ½ inch dice. Season well with salt and pepper.

3. Sauté tofu in olive oil until browned, 9 minutes.

4. Add teriyaki sauce and stir until tofu is coated.

5. For dipping sauce, combine Greek yogurt and sriracha in a bowl.

6. Combine cucumbers, shredded carrots, vinegar, 1 tsp olive oil and a pinch of salt in a bowl.

7. Plate dish, topping cauliflower rice with salad, tofu and avocado. Garnish with sesame seeds and yogurt sauce.