Description
This vegan poke bowl features marinated tofu, fresh vegetables, and a flavorful dressing over a bed of sushi rice. It is a healthy and satisfying meal.
Ingredients
Scale
- 200g firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1/4 cup cooked sushi rice
- 1/2 avocado, sliced
- 1/4 cucumber, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup shelled edamame
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into strips
- For the dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup
- 1/2 teaspoon sriracha (optional)
Instructions
- In a bowl, combine the cubed tofu, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and grated ginger. Marinate for at least 15 minutes.
- Prepare the dressing by whisking together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon maple syrup, and sriracha (if using).
- Assemble the poke bowl: Place the cooked sushi rice in the bottom of a bowl.
- Arrange the marinated tofu, sliced avocado, cucumber, shredded carrots, and edamame over the rice.
- Drizzle the dressing generously over the bowl.
- Garnish with sesame seeds and nori strips.
- Serve immediately.
Notes
- Pressing the tofu removes excess water, allowing it to absorb more marinade and have a firmer texture.
- Customize your bowl with your favorite vegetables like radishes, bell peppers, or corn.
- For extra crunch, add some roasted cashews or peanuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg
Keywords: vegan, poke bowl, tofu, healthy, plant-based, sushi rice, avocado, edamame