Description
This vibrant Vegan Poke Bowl is a flavorful and nutritious meal that combines marinated tofu with a variety of fresh vegetables and sushi rice. Perfect for a quick and satisfying lunch or dinner, this recipe features a tangy soy-based dressing with a hint of sweetness and spice, making it a delightful plant-based alternative to traditional poke bowls.
Ingredients
Scale
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
Toppings and Garnishes
- 1 tbsp sesame seeds (optional)
- 1 tbsp chopped green onions (optional)
- 1 sheet nori, cut into strips (optional)
Dressing
- 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
Instructions
- Prepare the Tofu Marinade: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon maple syrup, grated fresh ginger if using, and garlic powder until combined. Gently toss the cubed tofu in the marinade and let it sit for at least 15 minutes to absorb the flavors.
- Cook the Rice: Prepare sushi rice or brown rice according to package instructions and set aside to cool slightly.
- Prepare the Dressing: In another small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sriracha if desired, and 1 teaspoon maple syrup until well blended.
- Assemble the Bowl: Divide the cooked rice between two bowls as the base. Arrange the marinated tofu cubes, sliced cucumber, julienned carrot, sliced avocado, steamed edamame, and shredded red cabbage on top of the rice in an appealing manner.
- Add Toppings and Drizzle Dressing: Sprinkle sesame seeds, chopped green onions, and nori strips over the bowls as desired. Drizzle the prepared dressing evenly over the ingredients.
- Serve: Serve the poke bowls immediately to enjoy fresh, or refrigerate briefly for a chilled option.
Notes
- Press tofu well to remove excess water for better texture and flavor absorption.
- Marinate tofu longer for a stronger flavor.
- Use tamari instead of soy sauce for gluten-free option.
- Feel free to customize the vegetables according to preference or seasonal availability.
- Sriracha is optional and can be omitted or replaced with chili flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese-inspired
