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5
from 1 vote
Vegan Poke Bowl
A Vegan take on Poke; this 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.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Marinating Time
1
hour
hr
Total Time
1
hour
hr
35
minutes
mins
Course:
Main Course, Salad
Cuisine:
American, Japanese
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
2
Calories:
464
kcal
Author:
Smruti
Ingredients
For the Poke
7
oz
Firm or Extra Firm Tofu
2-3
cloves
Garlic
(minced)
1 inch
piece
Ginger
(grated)
1 ½
teaspoon
Dark Soy Sauce
1
teaspoon
Rice Vinegar
½
teaspoon
Hot Sauce
⅛
teaspoon
Wasabi
1
teaspoon
Maple Syrup
For the Sauce
3
tablespoon
Vegan Mayonnaise
1
teaspoon
Hot Sauce
1
teaspoon
Toasted Sesame Oil
Other Ingredients
1
cup
Brown rice
(cooked)
1
cup
Edamame
(steamed)
1 ½
cup
Salad Greens
1
large
Avocado
(sliced)
¼
cup
Carrot
(julienned)
¼
cup
Cucumber
(julienned)
1
sheet
Toasted Nori (seaweed)
1
teaspoon
Hemp and Sesame Seeds
Instructions
Cook the brown rice as per the instructions in
this post
. Allow it to cool completely and refrigerate till needed.
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.
Transfer the evenly cut tofu pieces in the marinade and coat them well. Set aside for 60 minutes or refrigerate overnight.
Mix all the ingredients for the poke sauce and set aside.
When ready to assemble the bowl, place some 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.
Video
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.
Make sure the tofu marinates for at least an hour for it to absorb maximum flavor.
Elements like edamame, seaweed and seeds add a LOT of texture to the recipe. Try not to skip them.
Nutrition
Calories:
464
kcal
|
Carbohydrates:
60
g
|
Protein:
21
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
7
g
|
Sodium:
420
mg
|
Potassium:
1031
mg
|
Fiber:
9
g
|
Sugar:
7
g
|
Vitamin A:
3182
IU
|
Vitamin C:
17
mg
|
Calcium:
137
mg
|
Iron:
5
mg