Vegan Tofu Poke Bowl
Homemade Vegan Poke Bowl with tofu, fresh crunchy vegetables, and an incredibly delicious poke sauce - a healthy, colorful dinner for every day!
Servings :
Calories : 460kcal
Ingredients
Sushi Rice
- ½ cup (100 g) sushi rice
- ⅓ + ⅛ cup (110 ml) water
- 1 tablespoon rice vinegar
- ½ tablespoon sugar
- ¼ teaspoon salt
Poke Bowl
- 7 oz (200 g) smoked tofu or firm tofu, see notes
- ½ cucumber, cubed
- 1 avocado, cubed or sliced
- some pickled red onions, optional
- 1 tablespoon (10 g) cilantro, chopped
- 1 scallion, finely sliced
- 2 nori chips, finely sliced
- 1 tablespoon toasted sesame seeds
Poke Sauce
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 teaspoon sesame oil
- 1 teaspoon ginger, grated
Sriracha Mayo (optional)
- 1 tablespoon vegan mayo
- 1 teaspoon sriracha
Instructions
- Follow this recipe to prepare pickled red onions at least 2 hours in advance. This is optional, poke bowl also tastes delicious without pickled onions.
Sushi Rice
- Place the sushi rice in a large bowl and wash the rice under running cold water until the water runs clear. → Move the rice in a circular rotation using your hand to speed up this process.
- Carefully discard the water (use a sieve if you want) and place it with ⅓ + ⅛ (110ml) water in a pot. Let the rice soak for 30 minutes.
- With the lid on, bring the pot to a boil. Reduce the heat to the minimum and let it cook for 8 minutes. → Do not open the lid while cooking!
- Remove the pot from the heat and let the rice sit for another 10-15 minutes with the lid on.
- Meanwhile, add rice vinegar, sugar, and salt in a small saucepan. Bring to a boil, switch off the heat, and stir until the sugar has dissolved. Pour it over the cooked sushi rice and stir well. Use the rice cold or warm for the poke bowl.
Poke Bowl
- Divide sushi rice between 2 bowls. Top with tofu, cucumber, avocado, cilantro, scallions, nori chips, and sesame seeds.
- Mix all ingredients for the poke sauce, as well as for the sriracha mayo, in a small bowl and drizzle over the poke bowls.
Notes
Tofu: I prefer to use smoked tofu for this poke bowl (can be used raw or fried). If smoked tofu isn't available, use firm tofu, toss it with ½ tablespoon soy sauce and 1 teaspoon sesame oil, fry in a skillet with some oil, and arrange on the Poke Bowl.
Adjust vegetables to your taste. You can use edamame, carrots, cabbage, tomatoes, mango.
Sushi Rice: Poke bowl can also be served with cooked quinoa instead of sushi rice!
Recommended Products
Nutrition
Calories: 460kcal | Carbohydrates: 55g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 144mg | Potassium: 688mg | Fiber: 10g | Sugar: 3g | Vitamin A: 729IU | Vitamin C: 16mg | Calcium: 170mg | Iron: 3mg
