Vegan Classic Poke Bowl
Savor the fresh, vibrant flavors of a Vegan Classic Poke Bowl, a wholesome plant-based twist on the beloved Hawaiian dish. Featuring tender cubes of marinated tofu, perfectly seasoned with tamari, sesame oil, and a subtle hint of sriracha, this recipe delivers a savory punch. Layered over fluffy sushi rice, the bowl is topped with an array of colorful fresh veggies, including julienned cucumber, crisp carrot, shredded red cabbage, creamy avocado slices, and nutrient-packed edamame. Finished with a sprinkle of black sesame seeds and a garnish of scallions, this meal is as visually appealing as it is nutritious. Quick to prepare and bursting with umami flavor, this vegan poke bowl is the ultimate blend of health and indulgence, perfect for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 14 ounces Firm tofu
- 3 tablespoons Tamari or soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Agave syrup
- 1 teaspoon Sriracha
- 1 cup Sushi rice
- 1.25 cups Water
- 1 small Cucumber
- 1 large Carrot
- 1 cup Edamame beans
- 1 cup Red cabbage
- 1 large Avocado
- 1 tablespoon Black sesame seeds
- 2 stalks Scallions
Instructions
Press the firm tofu by placing it on a plate with a weight on top, allowing it to drain its liquid for about 15 minutes.
While the tofu is being pressed, rinse the sushi rice under cold water until the water runs clear.
Add the rice and 1.25 cups of water to a pot, bring to a boil over high heat, then reduce to low and cover. Simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.
Pat dry the pressed tofu and cut it into small cubes.
In a shallow bowl, whisk together the tamari, rice vinegar, sesame oil, agave syrup, and sriracha to form a marinade.
Add the cubed tofu to the marinade, gently toss to coat, and let it sit for at least 10 minutes to absorb the flavors.
Meanwhile, julienne the cucumber and carrot. Thinly slice the red cabbage, and cut the avocado into slices.
Steam the edamame beans or cook them according to the package instructions.
Divide the cooked sushi rice into four bowls.
Top each bowl evenly with marinated tofu, cucumber, carrot, edamame, red cabbage, avocado slices, and a sprinkle of black sesame seeds.
Chop the scallions finely and garnish each poke bowl with them.
Serve immediately and enjoy your fresh, vibrant vegan poke bowl.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 9.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 779 mg | 60% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
