Poke Bowls. Gotta catch ’em all. Am I right, or am I right? Okay, okay. Forgive me that one. I’ve been holding onto it for a while and I really needed to just get it out of my system. No more bad Pokemon references from here on out. Promise.
I’m a firm believer that if you eat like its summer it will become summer. Surely? Maybe? Or is that just desperation? Anyway, this tofu poke bowl is pure summer in a bowl. I mean look at it. I feel healthier for just seeing it. Goodbye 32 years of bad decision making! This poke bowl is here to erase you.
Essentially, a poke bowl is a bowl with a grain base – think rice, quinoa, or even noodles – and lots of fresh vegetables. Traditionally, it’s served with tuna. But the vegan option is generally marinated tofu. The beauty of a poke bowl, is that you can make it using pretty much whatever you have on hand. There are no rules here. Well, maybe you should put away that banana. We’re not monsters.
I like to serve mine up with some ponzu sauce drizzled over the top for a little extra flavour and some wasabi mayo, because… well, any excuse to add wasabi, really. Anyway, without further adieu, here is my go-to poke bowl recipe. It’s good. You should try it.
Tofu Poke Bowl
Makes 2 Bowls
Ingredients
Tofu Marinade:
1-inch Ginger – grated
1/4 cup Soy Sauce
2 Spring Onions – sliced diagonally
2 tbsp Sesame Oil
2 tsp Agave Syrup
2 tbsp Sriracha Sauce
1 tsp Sesame Seeds
To Build the Bowl:
1 1/2 cups cooked Brown Rice
50g Sugar Snap Peas – sliced diagonally
4 Radishes – sliced thinly
1/4 Cucumber – sliced thinly
1/2 Avocado – cut into cubes
2 Baby Beets – cut into cubes
1 Carrot – julienned
1/2 Cup Purple Cabbage – (pickled optional – quick pickling recipe here)
1 tsp Sesame Seeds
1 tsp Black sesame Seeds
2 tsp Ponzu Sauce
Wasabi Mayo
To make Wasabi Mayo:
In a small bowl combine 3 tbsp Vegan Mayonnaise with 1 1/2 tsp Wasabi Paste
Method
- Press tofu using desired method. Once pressed cut into 1-inch cubes. In a large bowl mix together the cubed tofu and the rest of the marinade ingredients. Set aside for 10-15 minutes for the tofu to soak up the flavour.
- Assemble your bowl. Serve with ponzu sauced drizzled over the top and wasabi mayo for adding to bowl as desired.
Ready for Pinning!
