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Recipe provided by The Vegan Company

Now that the warmer months are upon us, this zesty poke bowl is ideal to make for lunch or dinner. Play around with different toppings such as sprouts, kimichi, pomegranate seeds, fresh mango slices, crispy shallots, pickled ginger, tamari roasted almonds etc. The following recipe makes one serving. If you have a friend over, simply double the recipe.


1 cup cooked brown rice

150gr tofu, diced into cubes

1 green onion, sliced

½ tsp black sesame seeds

2 tsp soy sauce

2 tsp sesame oil

½ - 1 small red chilli, (according to taste) deseeded and finely chopped


Sliced avocado

edamame beans

grated carrot

cucumber, cut into batons

radishes, thinly sliced

shredded cabbage

nori, shredded

extra black sesame seeds to garnish

Cut tofu into 1cm cubes. Place in a bowl and season to taste with salt and freshly ground black pepper.

Add green onion, sesame seeds, soy sauce, sesame oil and chilli.

Very gently mix to coat evenly.

Make the ponzu dressing, whisking ingredients in a small bowl.

+ Assemble bowl

Put the rice into a bowl and then pile with the marinated tofu high in the center and surround with additional toppings.

Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds.

Serve with Sriracha (optional)

+ Ponzu Dressing

1 tbsp rice wine vinegar

1 tbsp mirin

1 tbsp soy sauce

1 tablespoon each fresh lime and orange juice


Recipe by Janet Mitchell, Food Director, The Vegan Company

Photography by Benito Martin