Vegan Poke Bowl

4.93 from 13 votes

Plant-based vegan 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.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Entrees

Cuisine: Asian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 439kcal

Author: Kathy Carmichael

Ingredients

Tofy/Marinade

15.5 ounces extra firm tofu
¼ - ⅓ 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

Miso Dressing

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

Other Ingredients

1 cup cooked brown rice
1 head Romaine lettuce cut and shredded
1 head live lettuce chopped
1 red pepper sliced into thin strips
1 cup pickled red onions or raw red onions, sliced thin
8 radishes sliced into thin coins
1 large cucumber cut into thin coins
3 carrots shredded
1 avocado sliced into thin strips
1 cup kimchi squeezed and drained

Instructions

Baking Tofu

Pre-heat oven to 350 degrees
Follow directions for pressing tofu The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet, Baking, or Cooking in a Skillet.
Cut into ½ inch cubes.

Grilling Tofu

First, to grill the perfect tofu on the grill, pre-heat the grill to medium or 400 degrees.
Then, arrange the tofu directly on the grill for 20 minutes, flipping four times to get pretty grill marks.
Next, I return the tofu to the container to soak more marinade.
Now, you have two choices; cut it in cubes and use it, or put it in the refrigerator until ready to eat.

Tofu Marinade

Blend all ingredients 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 overnight.

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 minutes, turn it over with a spatula, and cook for another 15 minutes.
Remove from the oven and let cool slightly.
Then, add the cooked tofu to the container with the excess marinade.
Toss.
Place tofu in the center, not op of the rice.

Miso Dressing

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 cut a Nori sheet of seaweed.
Sprinkle the bowl with black sesame seeds

Notes

Marinate the tofu overnight for the best results and deepest flavor.

Choose to eat the vegan poke bowl cold or hot. If eating it cold, make the brown rice and tofu ahead of time and refrigerate until ready to make the bowl.

Customize the poke bowl with your favorite vegetable combinations.

Fruit such as pineapple and mandarin oranges also adds an element to the poke bowl.

Freeze fresh ginger and grate it to keep it fresher and longer.

Use sheets of seaweed and crumble them for added texture in the poke bowl.

Nutrition