Vegan Poke Bowl Recipe

This Vegan Poke Bowl is a fresh, flavorful, and nutrient-packed dish inspired by Hawaiian poke. Instead of raw fish, this version features marinated tofu cubes, served over sushi rice, and paired with avocado, shredded carrots, edamame, and seaweed salad. A drizzle of sesame ginger dressing ties everything together for a delicious and satisfying meal.

Ingredients

For the Marinated Tofu:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp maple syrup or agave
• 1/2 tsp grated ginger
• 1/2 tsp minced garlic
• 1 tsp sriracha (optional, for spice)

For the Bowl:

• 2 cups cooked sushi rice (seasoned with 1 tbsp rice vinegar and 1/2 tsp sugar)
• 1 avocado, sliced
• 1/2 cup shredded carrots
• 1/2 cup cooked edamame
• 1/2 cup seaweed salad
• 1 tbsp black and white sesame seeds
• 1 tbsp chopped green onions
• 1 sheet nori, cut into thin strips

For the Sesame Ginger Dressing:

• 3 tbsp tahini or toasted sesame oil
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1/2 tsp grated ginger
• 1/2 tsp garlic, minced
• 1 tbsp water (to thin if needed)

Instructions

1. Prepare the Tofu

Cut the pressed tofu into ½-inch cubes and place them in a shallow dish. Whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, ginger, garlic, and sriracha, then pour over the tofu. Marinate for at least 30 minutes, flipping the tofu halfway through for even flavor.

2. Cook the Tofu

Heat a nonstick pan over medium-high heat and add a little oil. Cook the marinated tofu for 5-7 minutes, flipping occasionally, until golden and slightly crispy on the edges. Remove from heat and set aside.

3. Prepare the Rice & Veggies

Cook the sushi rice according to package instructions and season with rice vinegar and a pinch of sugar. Slice the avocado, shred the carrots, cook the edamame, and prepare the seaweed salad.

4. Make the Sesame Ginger Dressing

In a small bowl, whisk together the tahini (or sesame oil), soy sauce, rice vinegar, maple syrup, ginger, and garlic. If needed, add a tablespoon of water to thin the dressing.

5. Assemble the Bowl

Divide the sushi rice into bowls and top with marinated tofu, avocado slices, shredded carrots, edamame, and seaweed salad. Garnish with sesame seeds, green onions, and nori strips.

6. Drizzle & Serve

Drizzle the sesame ginger dressing generously over the bowls. Serve immediately and enjoy!

Cooking Tips & Notes

• Press the tofu well: Removing excess moisture helps the tofu absorb the marinade better and get crispy when cooked.
• For extra crunch, try air-frying or baking the tofu at 400°F for 20-25 minutes, flipping halfway through.
• Make it spicy: Add extra sriracha, chili flakes, or wasabi to the dressing for a kick.
• Meal prep friendly: Store ingredients separately in airtight containers and assemble fresh for each meal.

Serving Suggestions

• Add fresh mango or pineapple for a sweet and tangy contrast.
• Swap sushi rice for brown rice, quinoa, or cauliflower rice for a low-carb option.
• Top with crispy onions, pickled ginger, or crushed nori chips for extra texture and umami.
• Pair with miso soup or cucumber salad for a complete meal.

This Vegan Poke Bowl is packed with vibrant colors, bold flavors, and nourishing ingredients. Whether for lunch or dinner, it’s a delicious and wholesome way to enjoy a plant-based meal!