Yep, you read that right, a vegan Poke bowl! I know it seems too good to be true, but trust me it’s not! I’ve been searching for a good vegan poke bowl recipe for a long time and am excited to finally share it with you!
This poke is made with a spicy creamy sauce and paired with rice and fresh veggies. It is super easy to make and will keep you satisfied.
WHAT EXACTLY IS POKE?
The word “poke” pronounced, poh-KAY means “chunk” in Hawaiian.
Poke is a Hawaiian dish made of marinated raw fish served either as a main dish or an appetizer. Growing up in Hawaii my family would eat different variations of poke by using types of fish with different of sauces.
For this tofu poke I decided to remake one of my favorites, a spicy creamy sauce.
PRESSING YOUR TOFU
For this recipe it is very important that you use pressed tofu. In order to get the tofu crispy on the outside you don’t want a ton of moisture in your tofu.
To press my tofu I simply removed it from the package and drained the water. Then place a clean kitchen towel or a couple paper towels down on a large plate. Next, put something heavy on top of the tofu, I like to stack 2 ceramic bowls on top of one another. Just make sure not to put too much weight on the tofu, otherwise the tofu will crack.
Let the bowls sit on the tofu for 15-20 minutes letting the tofu release all of the extra moisture. You will be surprised at how much liquid will actually come out of the tofu.
Cut your pressed tofu into 1 inch by 1 inch cubes. If you want crispier tofu cut the tofu into smaller pieces.
SESAME OIL– I highly recommend using sesame oil instead of any other oil for this recipe. I used this oil to fry my tofu along with adding it to my creamy poke sauce.
MAYONNAISE – For this recipe I used a vegan mayo. If you are not vegan you can also use regular mayo for the poke sauce.
SRIRACHA- Do you like spicy foods? Add additional sriracha to your sauce. If you are sensitive to spice add less.
TAMARI or SOY SAUCE – Are you gluten-free? Make this recipe gluten-free by substituting the soy sauce and tamari for a gluten-free version.
RICE WINE VINEGAR- This ingredient adds a flavor to your sauce that is absolutely delicious.
You can get as creative as you want with what veggies use for your bowl. For this veggie bowl I used raw cucumbers, carrots, cabbage, and avocado. If you are not a fan of raw veggies you can also use cooked veggies as well.
Here are some other great vegetables that I recommend adding to your bowl:
I paired my Vegan Tofu Poke Bowls with white rice. However, it also would pair really well with…
If you make these Vegan Tofu Poke Bowls I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it!
These Vegan Tofu Poke Bowls are:
Simple to Make
Vegan Tofu Poke Bowls
- 2 tsp oil, I used sesame oil
- ½ tsp salt
- 1 package of extra firm or high protein tofu, pressed with the water removed.
- ¼ cup vegan mayonnaise
- 2 Tbsp sriracha
- 1 tsp sesame oil
- 1 Tbsp tamari or soy sauce, gluten-free
- ½ tsp rice wine vinegar
- 1 small avocado, sliced
- 1 large carrot, chopped
- 1 cup red cabbage, chopped thinly
- ½ cucumber, sliced
- 1 cup rice, cooked according to the back of the package.
- Sesame seeds
- Furikake, vegan
- Combine all the sauce ingredients in a medium bowl and mix. Place the bowl in the refrigerator to chill.
- Cut your pressed tofu into small cubes.
- Preheat your non-stick pan to medium heat. Once warm, add the 2 teaspoons of oil, tofu, salt, and cook for 3-4 minutes. Flip, and cook for 3-4 minutes or until the outside of the tofu is slightly crispy.
- Remove tofu from the heat and place in a large bowl. Add your poke sauce and mix until each piece of tofu is covered.
- Assemble your bowls with raw veggies and rice. Garnish with sesame seeds and furikake.
Make it Your Own
- Get creative and use any type of vegetables that you have in your refrigerator to make your bowl.
- Are you a fan of spicy sauces? Add 2 teaspoons of sriracha instead of one.
- Looking for a bolder sauce flavor? Add additional soy sauce to your poke sauce.
This looks vibrant and inviting.
Onolicious!! The sauce is 💣! Mahalo Marissa!💗
I love this blog. Your recipes are 100% my kind of food, and your writeups-before-the-recipe are actually helpful! I will try this as soon as I get my hands on some sesame oil! I’d love to see more of the Hawaiian meals you grew up eating, if that’s a possibility for future recipes? 🙂