Description
This vibrant Vegan Poke Bowl recipe offers a nutritious and colorful meal featuring marinated tofu, fresh vegetables, and a flavorful sesame-soy dressing. Perfect for a wholesome lunch or dinner, this bowl combines the creaminess of avocado, the crunch of fresh vegetables, and the satisfying texture of marinated tofu over a bed of sushi rice or brown rice, all completed in about 35 minutes.
Ingredients
Scale
For the 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
For the Bowl:
- 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
- 1 tbsp sesame seeds (optional)
- 1 tbsp chopped green onions (optional)
- 1 sheet nori, cut into strips (optional)
For the 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
- Press and Cube Tofu: Begin by pressing the tofu to remove excess water, then cut it into small, bite-sized cubes to ensure they will absorb the marinade well.
- Prepare the Marinade: In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon maple or agave syrup, grated fresh ginger (if using), and garlic powder. Add the cubed tofu and gently toss to coat all pieces evenly. Allow tofu to marinate for at least 10 minutes to soak up the flavors.
- Cook the Rice: While the tofu marinates, prepare your sushi or brown rice according to package instructions and keep it warm.
- Prepare the Vegetables: Thinly slice the cucumber, julienne or grate the carrot, slice the avocado, steam or prepare the edamame, and shred the red cabbage. Set all aside for assembling the bowl.
- Cook the Tofu: Heat a non-stick skillet over medium heat. Add the marinated tofu cubes and cook for 5-7 minutes, turning occasionally until all sides are golden brown and slightly crispy. Remove from heat.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, sriracha (if using), and 1 teaspoon maple syrup or agave syrup until well combined.
- Assemble the Bowl: Divide the cooked rice between two bowls. Arrange the cooked tofu, cucumber slices, carrot, avocado slices, edamame, and red cabbage on top of the rice in sections or mixed as preferred.
- Drizzle and Garnish: Pour the dressing over the bowls. Sprinkle with sesame seeds, chopped green onions, and nori strips if using, adding additional flavor and texture.
- Serve and Enjoy: Serve immediately while tofu is warm and vegetables fresh, enjoying a delicious, healthy vegan poke bowl.
Notes
- To press tofu, wrap it in a clean towel and place a heavy object on top for 15-20 minutes to remove excess moisture.
- Use tamari instead of soy sauce for a gluten-free option.
- Feel free to customize the bowl with other vegetables like radishes, pickled ginger, or seaweed salad.
- If you prefer a spicier kick, add more sriracha to the dressing or drizzle on top before serving.
- Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days.
