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How to make the perfect vegan poke lunchbox

BY Chilly's

14th Nov 2023 Recipes

2 min read

How to make the perfect vegan poke lunchbox
This recipe for a vegan poke lunchbox from Chilly's new recipe book, Food on the Go, makes the perfect lunch! You can even customise it based on what you have in the fridge already
This is a flexible feast and you can vary the ingredients according to what you have handy in your kitchen cupboards or fridge. It’s delicious, satisfyingly crunchy and filling.


Serves: 2
Prep: 15 minutes
Marinate: 15 minutes
Cook: 15–20 minutes
  • 115g brown rice (dry weight)
  • 1 tsp sesame oil
  • 1 red chilli, deseeded and diced
  • 2 handfuls of Chinese greens or pak choi, trimmed and roughly chopped
  • 1 tbsp soy sauce
  • 75g frozen edamame beans, defrosted
  • 1 ripe avocado, peeled, stoned and cubed
  • 2 spring onions, thinly sliced
  • 2 tsp toasted sesame seeds
  • lime wedges, for squeezing
  • vegan hot sauce, such as sriracha, for drizzling (optional)
Marinated tofu
  • 4 tbsp tamari or soy sauce 
  • 1 tbsp rice vinegar or lime juice
  • 1 tsp sesame oil
  • 1 tsp grated fresh garlic
  • 1 tsp grated fresh ginger
  • 250g extra-firm organic tofu, pressed


Cook the rice according to the instructions on the packet. Drain, leave to cool and then fluff up with a fork.
Make the marinated tofu: in a bowl, mix the tamari or soy sauce, vinegar or lime juice, oil, garlic and ginger. Cut the tofu into cubes and add to the bowl. Stir gently until coated all over. Leave to marinate for 15 minutes.
Heat the sesame oil in a frying pan set over a medium to high heat. Add the diced chilli and stir-fry for 1 minute. Add the greens and stir-fry for 2 minutes until they start to wilt. Stir in the soy sauce.
Divide the brown rice, stir-fried greens, edamame beans, avocado and marinated tofu between 2 bowls or lunchboxes. Sprinkle with the spring onions and sesame seeds. Serve with lime wedges for squeezing and hot sauce, if liked.

Try this…

  • Use spinach or spring greens instead of Chinese.
  • Substitute raw shredded red cabbage or kale for the greens and toss in a little tamari and sesame oil.
  • Add beansprouts, cucumber, radishes, beetroot or pickled red onion.
  • Drizzle with tahini or peanut butter sauce.
Extracted from Food on the Go by Chilly's (Ebury Press, £16.99). Photography by Haarala Hamilton.
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