Vegan Poke Bowl

A Vegan take on Poke; this 30 minute Vegan Poke Bowl will take you to the sands and seas of Hawaii!

With crispy, creamy and flavorful ingredients; this bowl is super easy to make and delicious! Plus, it is Vegan and Gluten-free.

Warm days are coming up and we are getting ready for easy to make, almost NO-cook recipes that are healthy too.

The recipes that fit the bill are definitely bowls of various kinds. And when you talk of bowls; there are SO many delicious meals that come up.

From Indian and Mexican to Asian and Salad, the options are unlimited. Bowls are always great as they have an amazing mix of crunchy, spicy, sweet and creamy ingredients. We love our Vegetarian Burrito Bowl, Baked Tofu Bowl and Chipotle Sofritas Bowl.

Making a Vegan Poke Bowl is my latest obsession as it is so easy to make and a welcome change from the regular bowls. A variation of the classic, this one is loaded with SO many delicious ingredients.

Jump to:

• What is Poke
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Storage
• More Easy Tofu Recipes
• Recipe FAQs
• More Dinner Recipes
• Vegan Poke Bowl

What is Poke

A popular Hawaiian recipe, Poke is generally made from raw fish. The word Poke refers to 'slice' or 'cut crosswise' in Hawaiian. That is how the fish is prepared for the bowl. Learn more about Poke on Wikipedia.

The main ingredient is raw fish and the bowl becomes inaccessible to vegetarians. Thus, making a vegetarian version works well.

In order to replace the raw fish we use raw tofu. While a lot of recipes ask for tofu to be sautéed till crispy, I like to leave it raw and marinate them in a soy based marinade.

To make the bowl I add the tofu with a bunch of other colorful ingredients like salad leaves, rice, edamame, seaweed and a spicy sauce.

Together they make a delicious bowl thats healthy, delicious and super easy to make. Try it and you will surely be addicted.

Why this recipe works

• This bowl is a perfect mix of crisp and creamy ingredients. From the crisp vegetables and edamame to the perfectly cooked rice and tofu, it is a great blend of textures. Plus the sauce brings everything together perfectly.
• This Poke Bowl is super easy and quick to make; literally 20 minutes of active time! Most of the ingredients can be prepared before hand and makes it a great meal prep recipe too.
• This bowl is definitely a great meal on weeknights or lazy weekends. A single bowl is great as a complete meal.
• The recipe makes a bowl that is super filling and healthy too. Plus, super customizable based on what each person likes!
• This recipe is made Vegan and Gluten-free by the right use of ingredients.

Ingredients and Substitutions

For the Tofu Poke

• Tofu: For making the tofu poke we use firm or extra firm tofu. It stands well and does not disintegrate with the sauces. Anything softer will give away with the sauces. Plus, fried or baked tofu will not absorb the sauces well and taste bland. So try and stick to using firm or extra firm tofu for the recipe.
• Aromatics: To add flavor, I use finely minced garlic and ginger in the marinade.
• Sauces: As for the sauces to marinate the tofu, we use dark soy sauce, rice vinegar, chili sauce, a hint of wasabi and some honey (or maple syrup). While rice vinegar is great for its umami flavor, regular vinegar can also be used.
• The sauces are all salted and the recipe does not need any extra salt. If you would like to add some, go ahead and add it with the other ingredients.

Making the Spicy Mayonnaise

• The sauce is generally the star in Poke bowls. Made from mayonnaise, toasted chili oil and chili sauce, this spicy and flavorful sauce is perfect for any kind of Poke bowl. Thin it out with water if required to make it pourable.

For the Poke Bowl

• Brown Rice: I use cooked brown rice for the bowl. Quinoa or wild rice will work too.
• Salad Greens: I used a mix of greens in the bowl. Spinach, Arugula, Kale, Lettuce and Watercress will work individually or as a combination.
• Avocado: A creamy avocado is perfect for the bowl. It adds creaminess and so much nutrition to the bowl.
• Edamame: Steamed edamame makes a great addition to the bowl. Add them shelled so its easy to blend it with the other ingredients of the bowl.
• Chopped vegetables: I use julienned carrots and cucumber for the recipe. Adding daikon, beets etc is a great idea too.
• Toasted Seaweed: A great ingredient to replicate the original poke bowl, sea weed
• Seeds: I used toasted sesame seeds and hemp seeds for texture. Adding other seeds is great idea too.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Drain the tofu and place it in multiple layers of paper towels to drain. Cut it into ½ inch pieces and set aside. In a bowl mix together all the ingredients for the tofu poke. Add ½ cup water and mix till the wasabi mixes in.

2- Transfer the evenly cut tofu pieces in the marinade and coat them well.

3- Set aside for 60 minutes or refrigerate overnight.

4- Add all the ingredients for the poke sauce in a bowl.

5- Mix well and set aside.

6- When ready to assemble the bowl, place some cooked brown rice, sliced avocado, greens, steamed edamame, tofu and julienne vegetables in each bowl. Pour the sauce, add the seeds and serve cold or room temperature.

Expert Tips and Notes

• Use firm or extra firm tofu for this recipe. Softer versions tend to give away with the marinade and are no fun to eat.
• Swap brown rice for white rice, quinoa, couscous or farro if you like. The bowl works well with all these ingredients.
• Make sure the tofu marinates for at least an hour for it to absorb maximum flavor. However, it can be prepared several hours in advance too.
• Elements like edamame, seaweed and seeds add a LOT of texture to the recipe. Try not to skip them. Use them in a quantity that works best for each person.

Storage

In case you have leftovers, store each element in a separate airtight container in the refrigerator. To assemble the bowl, mix everything in a bowl and enjoy!

When stored properly the tofu and sauce will stay well for 3-4 days. The salad and edamame can be stored for a few more days.

More Easy Tofu Recipes

Recipe FAQs

More Dinner Recipes

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