Vegetarian Classic Poke Bowl
Dive into a refreshing twist on a Hawaiian favorite with this Vegetarian Classic Poke Bowl! Packed with bold flavors and vibrant colors, this recipe features marinated tofu cooked to golden perfection, paired with sushi rice and an array of fresh, nutrient-rich toppings like sliced cucumber, julienned carrots, red cabbage, creamy avocado, and shelled edamame. Finished with a sprinkling of sesame seeds, nori strips, and scallions, this wholesome dish is as visually stunning as it is delicious. Perfect for vegans and vegetarians, this customizable poke bowl offers a perfect balance of savory, tangy, and sweet flavors, making it a delightful option for a nutritious lunch or dinner. Ready in under an hour, it's an ideal recipe for those craving a healthy, high-protein meal that's both easy to make and fun to assemble!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 60 ml soy sauce
- 15 ml sesame oil
- 15 ml rice vinegar
- 15 ml agave syrup
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
- 500 grams cooked sushi rice
- 1 cucumber, sliced
- 1 carrot, julienned
- 100 grams red cabbage, thinly sliced
- 1 avocado, sliced
- 150 grams edamame, shelled
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
- 2 nori sheets, cut into strips
Instructions
Drain and press the tofu to remove excess moisture, then cut into cubes.
In a mixing bowl, combine soy sauce, sesame oil, rice vinegar, agave syrup, grated ginger, and minced garlic to create the marinade.
Add the cubed tofu to the marinade, ensuring it's well coated, and let it marinate for at least 30 minutes.
While the tofu marinates, prepare your vegetables: slice the cucumber, julienne the carrot, thinly slice the red cabbage, and slice the avocado.
Cook the sushi rice according to package instructions. Once cooked, let it cool to room temperature.
In a skillet over medium heat, add a little oil to lightly coat the pan and cook the marinated tofu until golden on all sides, about 8-10 minutes.
To assemble the poke bowl, divide the cooked sushi rice into 4 bowls.
Top the rice with cooked tofu, sliced cucumber, julienned carrot, red cabbage, avocado slices, and shelled edamame.
Garnish with thinly sliced scallions, sesame seeds, and nori strips.
Serve immediately to enjoy the fresh, vibrant flavors.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 28.7 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 947 mg | 73% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3229 mg | 69% | |
*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.
