Spicy Tofu Poke Bowl

Cook the rice following the package directions, so it's ready when everything else is. Quinoa works too.

Toss the tofu with the soy sauce in a bowl and let it marinate while the rice cooks.

Cook the edamame following the package directions, then drain and set aside.

Slice the cucumber and the avocado.

Cook the marinated tofu in a nonstick pan over medium-high heat, turning now and then, until golden on the edges.

Stir the vegan mayo and sriracha together in a small bowl. Add more sriracha if you want it hotter.

Divide the rice between two bowls. Top with the tofu, edamame, cucumber and avocado. Crumble dried seaweed over the top and drizzle with the spicy mayo.