Vegan Tofu Poke Bowl Gathering Dreams
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Make the sushi vinegar by mixing rice vinegar, brown sugar, and a pinch of salt (you can omit this step, especially if you are not using sushi rice). Then remove the saucepan from the stove, add the sushi vinegar and let the rice rest (with the lid on) for 10 minutes. Slice the veggies: Slice the radishes and red cabbage, and rinse the edamame beans (if frozen) under warm water. Dice the mango into small pieces, and slice the avocado. Cook the tofu: While the rice is cooking, prepare the tofu. Here I used extra-firm tofu. Drain the tofu, place it on a clean towel and press it to soak up some moisture. Dice into small ½-inch cubes. In a small bowl, combine the soy sauce, grated ginger, garlic, and chili flakes. Toss in the tofu and let it rest for a few minutes.
Pour a little sesame oil (or any other vegetable oil) into a frying pan over medium-high heat. When hot, add the marinated tofu cubes and cook on each side until crispy and slightly brown around the edges. Assemble This is the fun part! When the rice has cooled down a little, divide it between the two bowls and create a basic layer, then add the red cabbage, radish, pickled cucumber slices, edamame beans, mango, creamy avocado slices, and top it with sesame seeds, green onion slices, and fresh chili. Drizzle with soy sauce (or any other sauce you like), and enjoy!
Vegan Tofu Poke Bowl
Updated: October 12, 2022 DF GF V VG This article may contain links from our partners. We may receive a small commission if you make a purchase through a link. Please read our disclosure and how we make money. This vegan tofu poke bowl recipe is quickly going to become one of your favorite meals. Made with crispy tofu marinated in a delicious ginger soy sauce, crunchy rainbow veggies, and sweet mango, it's light and healthy while still filling and satisfying. The best part? It's easy to make too! JUMP TO RECIPE Another of my favorite recipes! This vegan poke bowl, together with my stir-fry noodles and Chickpea Buddha Bowl is my go-to Asian-inspired lunch these days. I cook it at least once a week! This bowl of deliciousness is made with wholesome ingredients, and it's straightforward to make ahead. It's a well-balanced meal with carbs, protein, and nutritious vegetables. You just need a bit of time to chop veggies, stir-fry the tofu, and cook the rice.FREE MEAL PLANNER
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Check your inbox to confirm your subscription to get your FREE pdf! It's so pretty and colorful, and it's pretty much like summer on a plate!What is a Poke Bowl
Poke Bowls are a quick-to-make, modern-day version of a Hawaiian dish. Traditional poke bowls are made with raw fish and combined with rice or salad, and they're typically served at room temperature. Poke in Hawaiian means "to cut crosswise into pieces," as the fish is usually served on top of the bowl and cut into tiny cubes. A Poke Bowl looks a bit like a deconstructed sushi roll. It's a great way to enjoy all the sushi flavors without the hassle of rolling it up in rice and seaweed! The original Hawaiian version was made with raw fish from their reef, but you can find vegan poke bowls with just about anything these days. The most popular fillings for a classic poke bowl are raw salmon and raw tuna, but I used crispy tofu instead of raw fish in this vegan version we'll be making today. And if you are not a big fan of tofu, you can substitute it with these delicious roasted chickpeas.Ingredients and toppings
Each poke bowl is constructed with five main components. And it's incredibly versatile, which means you can pretty much use everything you have in the fridge to make it.Rice or any other grains
Rice is the base layer of any poke bowl. It provides you with the necessary carbs to give you energy throughout the day. You can use pretty much any variety you like. I used traditional sushi rice for this version, but I also love short grain brown rice, basmati rice, wild rice, or black rice. You can also substitute rice for rice noodles or quinoa or opt for a low-carb option using cauliflower rice or spiralized veggies.Protein
Next, make sure you add protein. I opted for my favorite crispy tofu for this vegan poke bowl, marinated in a slightly spicy sauce made with ginger, soy sauce, and a hint of chili flakes. It's delicious! I also added a few edamame beans for an extra boost. But you can also opt for other types of beans like fava beans. And if you like chickpeas, these crunchy chickpeas are delicious and a perfect substitute for tofu. Simply follow the recipe, but cook them for just 30 minutes. Tempeh is another alternative you can use.Vegetables and fruit
Here you can just use your imagination-avocado, cucumber, radish, red cabbage, and green onions, to name just a few. But you can also use spiralized carrots, zucchini, beetroots, spinach, romaine lettuce, sweet potatoes, or kale. Pretty much any of your favorite veggies you have handy. And if you like to add a bit of sweetness, fruit is a great colorful addition to any poke bowl. Here I used mango, but you can also use cubed watermelon, pineapple, or pomegranate seeds. You can also use seaweeds to give your vegan poke bowl a fishy taste without the fish.Sauce
I like to keep my poke bowl simple and use a rich soy sauce. But feel free to get creative and use tamari, sriracha, or even a vegan fish sauce for some added umami taste.Toppings and garnish
And to finish it off, I like to add a few toppings. My favorites are black sesame seeds, green onions, and fresh chili slices for a spicy punch. But you can also use some lime or lemon wedges to give your poke a bit of freshness.How to make vegan Poke Bowl
Prepare the pickled cucumbers: You can use raw sliced cucumbers. But if you have an extra 5 minutes, making these pickled cucumbers will bring your poke bowl to a different dimension. The first thing we want to do is to thinly slice the cucumber. Then place the slices in a small bowl or a jar and cover with a mix of rice vinegar, water, raw brown sugar, and sea salt. Let it rest for around 20 minutes while you prepare everything else. Cook the rice: If you are using sushi rice, wash it in a bowl with cold water, drain it, and rinse it again in fresh cold water until it runs clear. In a saucepan, combine the rice with water. Put on the stove and bring to a boil. Once it starts boiling, reduce the heat to a simmer and put the lid on. Cook for around 15 minutes.Make the sushi vinegar by mixing rice vinegar, brown sugar, and a pinch of salt (you can omit this step, especially if you are not using sushi rice). Then remove the saucepan from the stove, add the sushi vinegar and let the rice rest (with the lid on) for 10 minutes. Slice the veggies: Slice the radishes and red cabbage, and rinse the edamame beans (if frozen) under warm water. Dice the mango into small pieces, and slice the avocado. Cook the tofu: While the rice is cooking, prepare the tofu. Here I used extra-firm tofu. Drain the tofu, place it on a clean towel and press it to soak up some moisture. Dice into small ½-inch cubes. In a small bowl, combine the soy sauce, grated ginger, garlic, and chili flakes. Toss in the tofu and let it rest for a few minutes.
Pour a little sesame oil (or any other vegetable oil) into a frying pan over medium-high heat. When hot, add the marinated tofu cubes and cook on each side until crispy and slightly brown around the edges. Assemble This is the fun part! When the rice has cooled down a little, divide it between the two bowls and create a basic layer, then add the red cabbage, radish, pickled cucumber slices, edamame beans, mango, creamy avocado slices, and top it with sesame seeds, green onion slices, and fresh chili. Drizzle with soy sauce (or any other sauce you like), and enjoy!