Cook rice in water according to package directions, salting to taste.
Cut natural tofu into cubes, roll them in turmeric powder and fry them in vegetable oil until golden brown and crispy. Season it with salt and pepper to taste.
Preparation of the sesame sauce
Put tahini, garlic, ginger, soy sauce, chili sauce, agave syrup and rice vinegar in a blender and puree it to a homogeneous sauce.
Now add water to the sauce little by little until it has the desired consistency.
Assemble the poke bowl
Cut cucumbers and avocado into cubes, radishes into slices, red cabbage into thin strips, mini peppers into rings, spring onions into small pieces. Defrost edamame beans according to package directions.
Divide the cooked rice between two bowls, top with carrot salmon, tofu, cucumber, avocado, radish, red cabbage, mini peppers, spring onions and edamame beans and pour the sesame sauce on top. Sprinkle the poke bowl with fresh herbs and sesame seeds.
Notes
The vegan salmon from carrots can be replaced with vegan tuna from watermelon. For this, the watermelon must first be marinated just like carrots.
Instead of carrot salmon go fresh carrots and nori flakes.
Take any vegetables to taste.
Fruit can also be used.
Instead of edamame beans, peas go.
Instead of rice go noodles, quinoa or buckwheat.
Instead of sesame seeds, the poke bowl can be sprinkled with peanuts, among other things.
Instead of sesame sauce, you can use any other sauce that goes well with the poke bowl.
Note the detailed tips and tricks for DIY vegan poke bowl at the top of the post.