For an easy plant powered meal that is packed with flavor, look no further than this vegan poke bowl! It’s loaded with crisp veggies, teriyaki tofu, creamy avocado and lots of fluffy rice. It’s perfect for meal prep and ready in under an hour.
I’ve been eating sushi bowls and vegan poke bowls non stop these days. The two are very similar, but Poke bowls are a Hawaiian dish that typically have cubed raw fish, white or brown rice, and toppings like seaweed, sesame seeds, and cucumber.
This vegan tofu poke bowl uses cubed and baked teriyaki tofu in place of the fish and some extra fun toppings like avocado, edamame, carrot, cucumber, and cabbage to make it a protein rich and nutrient packed meal.
The great thing about poke bowls, or buddha bowls of any kind, is that you can mix and match and add whatever you like! There aren’t strict rules to these kinds of things.
The first step is to prep the teriyaki tofu. This tofu recipe is incredibly simple and results in perfectly crispy and saucey tofu. Ugh, it’s so good.
While the tofu is cooking, prep all the veggies and rice. I like to steam edamame (in the microwave or using a steamer basket on stove) and use all raw veggies. Generally, I use a vegetable peeler or julienne peeler for the carrots, but chopping also works!
I like to use a mandoline for the cabbage, but again, a knife also works! Finally, cube or slice some cucumber and finely chop a nori sheet to sprinkle on top.
Despite this being a poke bowl and not a sushi bowl, we’re going to use sushi rice for this recipe. You can use a rice cooker and use the sushi rice setting, or cook the rice on the stove according to package instructions.
White rice cooks quickly, so it should be done by the time the tofu is done. Now for the fun part, assembling the bowl!
How to assemble
I like to reserve some of the teriyaki sauce to add to the final bowl, but you can use all of it for the tofu if desired. Finally, sprinkle on the seaweed, sesame seeds and top with a touch of soy sauce.
You can style the bowls however you want (see the above photos for how I did it), or just dumb all of the ingredients in the center and be on your way!
These bowls are perfect for an easy dinner or lunch to bring to school or work. I suggest adding the avocado right before you are going to eat, or add a touch of lime juice or lemon juice to prevent it from turning brown.
Do they store well? Once prepared, this recipe will store in the fridge for 5 days. The rice and veggies can all be frozen, but I do not recommend freezing the tofu.
Do you eat them hot or cold? I usually eat these poke bowls warm, but they can be eaten cold! This is perfect if you are going to use this recipe for meal prep and take some on the go for lunch.
What type of rice is best? If you do not have sushi rice, you can use any type of rice such as brown. Short grain rice works best in this recipe.
Flavor tip: When preparing the tofu, I like to make an extra batch of the sauce to use on top of the bowls. I use half of the sauce on the tofu itself, and the other half to drizzle on top of the final bowls for extra flavor. However, I usually top it off with this spicy sriracha mayo.
You may also like…
Vegan Poke Bowl with Teriyaki Tofu
- Prepare the teriyaki tofu.
- Add the rice and water to a pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let steam for 10 minutes with the lid on.
- Fluff with a fork and add salt and rice vinegar.
- Steam the edamame in the microwave or using a steamer basket on the stove.
- Dice the cucumber, finely chop the cabbage, julienne or peel the carrot into ribbons, slice the avocado, chop the scallions.
- Add ¼ of the rice to a bowl and ¼ of all prepared veggies plus tofu.
- Top with sesame seeds, seaweed, sriracha mayo or anything else you like! Also delicious with my spicy tahini dressing, but sriracha mayo is my preference.