Easy Vegan Poke Bowl
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.
Servings: 4 servings
Calories: 439kcal
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
- Place marinated tofu cubes on a baking sheet with a silicone baking mat or parchment paper.
- Bake for 30 minutes, flipping the tofu half way through the cooking.
- Add the cooked cubes back into the leftover marinade and toss for extra flavor.
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.
Air Frying
- Preheat the air fryer to 370 degrees,
- Remove tofu pieces from the marinade and place in a single layer on the air fryer pan.
- Cook for 15 minutes, flipping the tofu over after 7 minutes.
- Add the cooked cubes to the leftover marinade and toss for extra flavor.
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.
Miso Dressing
- In a high-speed blender, blend all the ingredients.
- Drizzle over salad, tofu, and rice.
Assembling the Bowl
- In wide bowls or a plate, arrange the lettuce around the base of the bowl or plate.
- Place a generous scoop of brown rice in the center.
- Add your chosen toppings alternating between cold and cold toppings.
- Add cooked tofu to the center of the bowl on top of the rice.
- Drizzle with miso dressing and garnish with chopped Nori pieces (optional).
- 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
Calories: 439kcal | Carbohydrates: 72g | Protein: 18g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 478mg | Potassium: 1708mg | Fiber: 15g | Sugar: 33g | Vitamin A: 23032IU | Vitamin C: 64mg | Calcium: 210mg | Iron: 6mg