Description
This Vegan Poke Bowl recipe offers a fresh, nutritious, and flavorful plant-based twist on the traditional Hawaiian poke bowl. Packed with marinated tofu, vibrant vegetables, and a tangy-sweet soy dressing, it’s a perfect quick meal that combines wholesome ingredients with bright flavors and satisfying textures.
Ingredients
Scale
For the Tofu Marinade
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp maple syrup or agave syrup
- 1/2 tsp grated fresh ginger (optional)
- 1/2 tsp garlic powder
Base and Vegetables
- 2 cups cooked sushi rice or brown rice
- 1/2 cucumber, thinly sliced
- 1 small carrot, julienned or grated
- 1 avocado, sliced
- 1/2 cup edamame (steamed or frozen)
- 1/4 cup red cabbage, shredded
For the Dressing and Garnishes
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sriracha (optional for heat)
- 1 tsp maple syrup or agave syrup
- 1 tbsp sesame seeds (optional)
- 1 tbsp chopped green onions (optional)
- 1 sheet nori, cut into strips (optional)
Instructions
- Prepare the Tofu Marinade: In a medium bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon maple syrup or agave syrup, 1/2 teaspoon grated fresh ginger (if using), and 1/2 teaspoon garlic powder to create the marinade.
- Marinate the Tofu: Add the pressed and cubed tofu to the marinade and gently toss to coat. Let it sit for at least 10 minutes to absorb the flavors while you prepare the other ingredients.
- Prepare the Rice Base: Cook your sushi rice or brown rice according to package instructions if not already prepared. Allow it to cool slightly for assembling the bowl.
- Make the Dressing: In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sriracha (if using), and 1 teaspoon maple syrup or agave syrup until well combined.
- Assemble the Bowl: Divide cooked rice between two bowls. Top each with marinated tofu cubes, sliced cucumber, julienned carrot, avocado slices, steamed edamame, and shredded red cabbage.
- Drizzle Dressing and Garnish: Pour the prepared dressing evenly over each bowl. Sprinkle with optional sesame seeds, chopped green onions, and nori strips for added texture and flavor.
- Serve Immediately: Enjoy your fresh vegan poke bowl right away for the best taste and texture.
Notes
- Pressing tofu removes excess moisture and allows it to better absorb the marinade.
- Use tamari in place of soy sauce for a gluten-free option.
- Brown rice adds more fiber but sushi rice gives a traditional texture.
- Feel free to swap vegetables based on seasonality or preference, such as adding radishes or pickled ginger.
- If you prefer a spicy kick, increase or add more sriracha to the dressing.
- For added crunch, consider topping with toasted nuts or crispy seaweed snacks.
