Japanese Tofu Poké Bowl

• 1 tbsp extra virgin olive oil
• 300 g firm tofu, cut in 1 cm cubes
• 2 tbsp teriyaki sauce
• 250 g edamame beans, frozen
• 250 g brown rice, cooked
• 1 carrot, shaved
• 1 Lebanese cucumber, cut into thin wedges
• 0.25 red cabbage, shredded
• 5 g roasted seaweed nori snack seaweed (optional)
• 1 avocado, peeled and cubed