If you’re a fan of poke bowls but want to skip the fish and go for a plant-based option, you’ll love this vegan poke bowl recipe. It’s easy, healthy, and delicious, and it will make you feel like you’re in Hawaii without leaving your home.
Poke bowls are a traditional Hawaiian dish that usually consist of diced raw fish, rice, and various toppings. However, this vegan version uses baked tofu instead of fish. It is marinated in a flavorful sauce that mimics the taste and texture of poke. The tofu is crispy on the outside and tender on the inside, and it absorbs the sweet and savory flavors of the marinade.
The rice is the base of the bowl, and you can use brown rice or quinoa for extra fiber and protein. The rice is topped with fresh veggies that add crunch, color, and nutrients to the dish. You can use any veggies you like, but I recommend using mixed greens, cucumber, avocado, edamame, radish, and green onion. These veggies are crisp and refreshing, and they complement the tofu well.
The best part of this vegan poke bowl is the sesame seeds that add a nutty crunch and a touch of elegance to the dish. You can also drizzle some extra soy sauce or sambal oelek for more flavor and spice. The result is a satisfying and balanced meal that’s full of plant-based goodness.
One of the reasons why I love this vegan poke bowl recipe is that it’s super easy to make and customize. You can prepare the tofu and rice ahead of time and store them in the fridge until ready to use. You can also chop the veggies in advance and keep them in separate containers. Then, when you’re hungry, just assemble your bowl and enjoy.
You can also switch up the ingredients based on your preferences or what you have on hand. For instance, you can use different grains like barley or couscous instead of rice. You can also use different proteins like tempeh or chickpeas instead of tofu. And you can add more toppings like mango, pineapple, carrot, or seaweed for more variety.
Steps
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1
Done
20 min
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Prepare the RiceCook 2 cups of brown rice according to the package instructions. Once cooked, set aside. |
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2
Done
15 min
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Prepare the TofuIn a small bowl, whisk together 2 tbs. soy sauce, 1 tbs. sesame oil, 1 tbs. rice vinegar, 1 tbs. agave nectar, and 1 tsp. grated ginger. In a non-stick pan, cook cubed tofu over medium-high heat for about 5-7 minutes, or until lightly browned. Add the sauce to the pan and continue to cook until the tofu is coated and the sauce has thickened. Set aside. |
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3
Done
10 min
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Assemble the BowlDivide the cooked rice evenly among four bowls. Top each bowl with mixed greens, sliced cucumber, diced avocado, edamame, sliced green onion, sliced radish, and nori slices. Divide the cooked tofu evenly among the bowls. |
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4
Done
5 min
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Add the DressingIn a small bowl, whisk together 2 tbs. soy sauce, 1 tbs. sesame oil, and 1 tsp. agave nectar. Drizzle the dressing over each bowl. |
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This recipe is a game-changer. It’s a new favorite of mine.