Description
This Vegan Poke Bowl is a colorful, healthy, and satisfying dish packed with marinated tofu, fresh vegetables, and flavorful toppings. Perfect for meal prep, this gluten-free, plant-based recipe is as nourishing as it is delicious. Customize it with your favorite ingredients for a quick, wholesome meal.
Ingredients
Units
Scale
For the Base:
- 1 cup sushi rice or brown rice
- 2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the Tofu Poke:
- 1 (14 oz) block firm or extra-firm tofu, pressed and cubed
- 1/4 cup soy sauce or tamari (for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sriracha (optional)
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
For the Toppings:
- 1 avocado, sliced
- 1 cup shelled edamame, cooked
- 1/2 cup shredded carrots
- 1 cucumber, thinly sliced
- 1 radish, thinly sliced
- 1/2 cup seaweed salad (optional)
- 1/4 cup pickled ginger (optional)
- 2 tbsp chopped green onions
- 1 tbsp sesame seeds
For the Dressing:
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp sriracha (optional)
- 1 tsp grated fresh ginger
Instructions
- Prepare the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
- Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
- In a small bowl, mix the rice vinegar, sugar, and salt. Stir into the cooked rice.
- Prepare the Tofu Poke:
- In a bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, sriracha, ginger, garlic, green onions, and sesame seeds.
- Add the cubed tofu and gently toss to coat. Let it marinate for at least 15 minutes.
- Cook the Tofu (Optional):
- Heat a non-stick skillet over medium-high heat and add a small amount of oil.
- Once hot, add the marinated tofu cubes (reserving the marinade) and cook for 3-5 minutes on each side until golden and crispy.
- Pour the reserved marinade over the tofu and cook for another 1-2 minutes to let the sauce thicken.
- Assemble the Poke Bowl:
- Divide the cooked rice among serving bowls.
- Arrange the cooked tofu on top of the rice.
- Add avocado slices, edamame, shredded carrots, cucumber, radish, seaweed salad, and pickled ginger around the tofu.
- Drizzle with Dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, sriracha, and ginger.
- Drizzle the dressing over the assembled bowl.
- Garnish and Serve:
- Sprinkle with chopped green onions and sesame seeds. Serve immediately and enjoy!
Notes
- Swap sushi rice with quinoa or cauliflower rice for a lighter option.
- Add fresh mango or pineapple for a touch of sweetness.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: ~420
- Sugar: 8g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg