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We recently made a delicious tomato 'tuna' poke bowl recipe featuring our signature seaweed seasoning, Sea Spice. Using a spice blend like this that incorporates locally harvested seaweed makes it super easy to add more sea vegetables to our favourite recipes.
Seaweed contains trace minerals, including iodine, as well as antioxidants and beneficial prebiotic fibers (these feed the beneficial bacteria in our gut).
In this recipe we used Sea Spice in the marinade for the tomato 'tuna', as well as sprinkled on top for extra flavour!
Tomato 'Tuna' Poke Bowl featuring Sea Spice
Yield: 4 servings Tomato 'Tuna'
4 roma tomatoes, blanched, peeled, & seeded
2 cup extra-firm tofu, cubed
3 tbsp tamari
1 tbsp ginger, minced
3 tbsp toasted sesame oil
1 tbsp Sea Spice
1 lime, juiced
1 tbsp olive oil
1 tsp garlic powder pinch of sea salt and black pepper
Tahini Sauce: 3 tbsp tahini 2 tbsp tamari 1 lime, juiced 1 tbsp garlic, minced
4-6 tbsp of water, added slowly 1 tsp date syrup or 1/4 of a date
1 1/2 cup quinoa, dry
1/4 large cucumber, cut into matchsticks
2 medium carrots, cut into matchsticks
1 avocado, sliced
1 tbsp Sea Spice
Note: Prepare tomato 'tuna' 1-8 hours in advance.
The longer they marinate the more flavourful they become.
1. Bring 3 cups of water to a boil. Score the bottom of the tomatoes with an 'X'. Blanch the tomatoes by placing them into the boiling water for 10 seconds. Remove and immediately place into a bowl of ice water.
2. Once the tomatoes have cooled, slide the peels off, cut into quarters and remove the seeds.
3. Chop the peeled and seeded tomatoes into 1-inch pieces and place into a bowl.
4. Add the marinade ingredients to the bowl, stir gently so that all of the tomato pieces are covered by the marinade. Set aside in the refrigerator for 1-8 hours.
5. Cook quinoa either on the stovetop or in a rice cooker. Set aside.
6. Prepare tahini sauce by adding all ingredients to a blender. Start with 3 tbsp of water and slowly add the remaining water 1 tbsp at a time until desired consistency is reached. Blend until smooth. * Blending this amount of sauce works best in a mini blender like a NutriBullet. If you are using a full size blender you can double the recipe and use the leftover sauce for other meals. Sauce will last up to 3 days in the fridge.
7. Heat 1 tbsp of olive oil in a frying pan over medium heat. Add the tofu cubes and fry until browned on all sides. Sprinkle with garlic powder, and a pinch of salt and pepper. Set aside.
8. Prepare vegetables by chopping cucumber and carrots into 2-inch long matchsticks. Slice avocado into thin slices.
9. Assemble bowls by placing in the quinoa, vegetables, avocado, tofu, and tomato 'tuna'.
Drizzle on the tahini sauce and sprinkle with Sea Spice for garnish.
Thanks to Shawna Barker at Synergy Nutrition for this tasty and unique recipe! @synergy_nutrition