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Vegan poke bowl on a white marble background.

Vegan Poke Bowl

Keri Bevan
If you thought going vegan meant saying goodbye to the joys of poke bowls, think again! With a few creative twists, you can create a vegan poke bowl that's every bit as satisfying as its seafood-based counterpart.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner
Cuisine American
Servings 2 servings
Calories 1038 kcal

Ingredients
  

For the Base:

  • 1 cup sushi rice or brown rice
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt

For the Tofu Poke:

  • 1 block 14 oz firm or extra-firm tofu, pressed and cubed
  • ¼ cup soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon sriracha or other hot sauce optional
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 2 green onions thinly sliced
  • 1 tablespoon sesame seeds

For the Toppings:

  • 1 avocado sliced
  • 1 cup edamame shelled and cooked
  • ½ cup shredded carrots
  • 1 cucumber thinly sliced
  • 1 radish thinly sliced
  • ½ cup seaweed salad optional
  • ¼ cup pickled ginger optional
  • 2 tablespoons chopped green onions
  • 1 tablespoon sesame seeds

For the Dressing:

  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon sriracha or other hot sauce optional
  • 1 teaspoon grated fresh ginger

Instructions
 

Prepare the Rice:

  • Rinse the rice under cold water until the water runs clear.
  • Combine the rice and water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the water is absorbed and the rice is tender.
  • Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork.
  • In a small bowl, mix the rice vinegar, sugar, and salt. Stir this mixture 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 to the bowl and gently toss to coat. Let it marinate for at least 15 minutes.
  • Cook the Tofu (Optional but recommended for added texture):
  • Heat a non-stick skillet over medium-high heat. Add a small amount of oil.
  • Once the skillet is hot, add the marinated tofu cubes (reserve the marinade) and cook for about 3-5 minutes on each side, until the tofu is golden and slightly crispy.
  • Pour the reserved marinade over the tofu and cook for another 1-2 minutes, allowing the sauce to thicken slightly.

Assemble the Poke Bowl:

  • Divide the cooked rice among serving bowls.
  • Arrange the cooked tofu on top of the rice.
  • Add the avocado, edamame, shredded carrots, cucumber, radish, seaweed salad, and pickled ginger around the tofu.
  • Sprinkle with chopped green onions and sesame seeds.

Prepare the Dressing:

  • In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, sriracha, and ginger.

Serve:

  • Drizzle the dressing over the assembled poke bowls.

Notes

Optional add-ins: Try adding pickled ginger or crispy fried onions . Sprinkle on some furikake or chopped macadamia nuts for an extra burst of flavor and texture. For a spicy twist, drizzle on some sriracha mayo or add sliced jalapeños. Get creative and make your perfect poke bowl!

Nutrition

Calories: 1038kcalCarbohydrates: 136gProtein: 42gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gCholesterol: 14mgSodium: 4114mgPotassium: 1867mgFiber: 17gSugar: 28gVitamin A: 5844IUVitamin C: 24mgCalcium: 644mgIron: 7mg
Keyword vegan poke bowl
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