Although I posted my Behold the Tofu Poke Bowl, I always change up the ingredients from time to time to be creative. I also like to think as I evolve, my recipes get better, as does my creativity. For this particular post, I want to show you how easy it is to make a poke bowl. Despite the diversity of ingredients, you need to pick your favorites in order to make the combination you love. These are my favorites for my vegan poke bowl recipe.
For this poke bowl, I chose live lettuce as my base; for each bowl, you simply choose your favorite greens and form a base with a hole in the middle.
Then, I made brown rice. Although my rice is not hot, it is warm to the taste. I make a bunch of brown rice when I meal prep, so I simply heat up the amount I want for a particular vegan poke bowl recipe. Once it reaches a warm temperature, I put it in the hole in the middle of the bowl.
Now, it’s time to add whatever your favorite poke bowl toppings are. For this bowl, I chose chopped vegan Kimchi, thin cucumber slices, sliced radishes, shredded carrots, avocado, and my Simple Rosemary Infused Pickled Red Onions. Arrange your ingredients on top of the lettuce in a circular pattern.
The final step is adding tofu and garnish for this vegan poke bowl recipe. The recipe for the tofu and the miso sauce are below in the recipe section. Also, one of the key ingredients is the Roasted Seaweed, and black sesame seeds.
How to Build a Vegan Poke Bowl
Plant Based Poke Bowls are easy to make and much cheaper at home than at a restaurant. Make your own creative concoction or try this one; you will love it.
Ingredients
TOFU/MARINADE
- 15.5 ounces of extra firm tofu
- 1/4 to 1/3 cup tamari, coconut aminos or soy sauce
- 1 Tablespoon rice vinegar or lime juice
- 2 cloves garlic, smashed and finely chopped or finely grated
- 1 inch piece ginger, peeled and finely chopped or grated
- 1/3 sweet onion, such as Maui onion, diced
MISO DRESSING FOR BOWL
- 3 Tablespoons miso paste
- 3 Tablespoons rice vinegar
- 2 Tablespoons maple syrup
- 1 Tablespoon low sodium Tamari sauce
- 5 tablespoons water
- 1 inch piece of ginger, peeled and minced
- 1 garlic clove, peeled and minced
- Sprinkle of red pepper chili flakes (optional)
GARNISH
- Strips of Roasted Seaweed
- Black sesame seeds
Instructions
TOFU
- Pre-heat oven to 350 degrees
- Follow directions for pressing tofu The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet
- Cut into 1/2 inch cubes
TOFU MARINADE
- Blend all ingredients together in a high speed blender
- Pour marinade over tofu in a storage container or plastic bag and seal and refrigerate for at least 30 minutes. I marinate mine over night
COOKING TOFU
- Prepare a baking sheet with parchment paper or a Silicone Baking Mat
- Drain excess marinade into a different container
- Bake tofu for 15 minute, turn over with a spatula and cook for another 15 minutes
- Remove from oven and let cool slightly.
- Then, put cooked tofu back into the container with the excess marinade
- Toss
- Place tofu in the center not op of the rice
MISO DRESSING FOR BOWL
- In a high speed blender, blend all the ingredients.
- Drizzle over salad, tofu and rice
GARNISH
- Top with cut strips of Roasted Seaweed. Or you can simple cut a Nori sheet of seaweed
- Sprinkle the bowl with black sesame seeds
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