No fish vegan poke bowl
Hawaiian-inspired, this poke bowl without fish features layers of tofu poke, simple cucumber salad, fresh mangos, rice, avocado, and more! A colorful lunch or dinner is bursting with flavor and drizzled with an incredible but simple wasabi mayo sauce. I seriously can not get enough! Poke (pronounced “poh-kay”) is a Hawaiian rice bowl traditionally topped with raw ahi tuna tossed in soy sauce with fresh fruits and vegetables. There are, however, endless varieties of poke! That means a ‘veganized’ version is well within reach. You’ll love these easy-to-make vegan poke bowls because they’re:
Ultra refreshing while packing just the right amount of heat.Loaded with healthy toppings, like mango, avocado, radishes, seaweed salad, marinated tofu, and cucumber salad.Perfect for meal prep, satisfying lunches, and dinners with a Hawaiian twist!
Are you new to poke? No problem! Think of this recipe as a blank canvas and add whatever you want. I love it with marinated tofu and spicy wasabi sauce, but you can use chickpeas, tempeh, pickled vegetables, and all kinds of fresh toppings instead. It’s one of the most customizable recipes out there and there are no rules!
Ingredients needed (with substitutions)
Tofu – Use extra-firm or firm tofu to make the tofu poke. You’ll press the rest of the moisture (by either wrapping the tofu in a towel or using a tofu press) out of the tofu before it’s left to marinate. You can leave the marinated tofu poke uncooked to replicate the traditional poke experience, bake it in the oven, pan fry, or air fry it instead.Soy sauce – Or tamari for gluten free.Sesame oilGingerGarlicCucumber – Small cucumbers are crisp, crunchy, and refreshing, making them the ideal choice for the quick cucumber salad.SaltRed pepper flakes – A little heat with cucumber salad never hurt anyone! The spice is welcome amongst the cooling cucumbers.Bowl toppings – Like rice, mangos, avocado, and more. There’s plenty to choose from! Scroll down for even more poke topping ideas.Vegan mayonnaise – This is used as the base of the spicy wasabi sauce. You’ll love this sauce not only on vegan poke, but on tofu tacos, tempura, and vegan sushi as well.Wasabi paste – If you don’t care for wasabi, substitute the wasabi mayo for my Sriracha aioli. You could also omit the spicy mayonnaise entirely because the bowl is flavorful all on its own!Lemon juiceAgave – Or maple syrup.
How to make a vegan poke bowl
Find the complete printable recipe with measurements below in the recipe card. Whisk the tofu marinade ingredients together in a small bowl. Cut the pressed tofu into small cubes and place them in a shallow dish. Pour the marinade over top and leave it to marinate. Once it’s done, you can bake the marinated tofu in the oven until it’s crispy or leave it raw if it’s too hot to cook. I like to bake it just a little bit to deepen the flavor and improve the texture. Prepare your toppings of choice and cook the rice. Toss all of the cucumber salad ingredients together in a bowl, and do the same with the wasabi mayo (but in a separate bowl). Set them aside until the tofu is done. Now it’s time to assemble! Divide the cooked rice into bowls and top with tofu poke, cucumber salad, and the toppings of choice. Finish with a sprinkle of sesame seeds and a drizzle of wasabi mayo, then serve and enjoy!
Vegan poke bowl toppings
There is no wrong topping to add to your poke bowl. Use any of these ideas for inspiration:
Cooked riceCooked quinoa Coconut riceCauliflower riceLeafy greensRice noodlesAvocadoMangosGreen onionsCarrots – Cut into matchsticks. Radishes – Red radishes or watermelon radishes for a splash of pink.MicrogreensFresh cilantroSliced chili peppers – Like jalapeños.Seaweed saladPickled gingerCrispy wontonsPickled red onionsEdamamePeanutsSesame seeds
Variations
Gluten free – The recipe is gluten free as long as you replace soy sauce with gluten free tamari in the tofu marinade.Oil free – Omit the sesame oil and use my oil free vegan mayonnaise to make the wasabi mayo.Raw or cooked tofu? The tofu poke can be left uncooked but I prefer to bake it. Baking enhances the flavor and texture of the tofu, and it takes less than 30 minutes.Instead of tofu poke – Replace it with marinated and baked tempeh or soy curls, or cooked chickpeas tossed in the marinade sauce.Use a different sauce – The savory flavors would pair well with this tahini sauce or teriyaki sauce.
Storing
If you plan on eating poke for lunch, store the rice or quinoa, toppings, and sauce in separate airtight containers in the fridge for up to 4 or 5 days. Assemble the day of and enjoy!
Want more flavorful tofu bowls?
General Tso’s TofuSticky Sriracha TofuVegan Buddha BowlCrispy Sesame Tofu
