These vegan poke bowls make a healthy and filling dinner. They’re completely vegan, gluten-free and easy to put together. Try them for your next “Meatless Monday!”
Every restaurant I go to these day seems to have a poke bowl on the menu. In fact, I’ve even been to a couple restaurants that are entirely dedicated to poke bowls!
So what is a poke bowl exactly?
Well, it’s technically a bowl usually served with raw fish native to Hawaii. It starts with rice on the bottom, and is then topped off with some cut up fresh tuna or salmon, and an assortment of veggies and even some fruit (like mangos.)
This poke bowl, however, is an easy healthy vegan recipe option in place of the more “traditional” poke. Poke bowls are a great healthy option for lunch or dinner. This vegan version is made with tofu, cubed up, pan fried and tossed in a delicious sesame sauce.
The trick to making the tofu nice and crispy is to remember to be patient and give it enough time to cook on each side! You want the tofu to be nice and golden brown on one side before flipping it over. For my stove, this usually means letting the tofu cook for a good 3-4 minutes on each side. Just remember to check on it after 2 minutes to see how brown it is before flipping it over!
The great thing about this vegan poke bowl is that you can swap out any ingredients for your favourites. Not a fan of rice noodles? Feel free to use plain rice. Want to add in some broccoli? Go for it! Poke bowls can be made with a wide variety of toppings, so have fun with these bowls!
Even though Poke bowls are generally made with rice, I prefer rice noodles in mine because well, I just love rice noodles! To make the bowl even healthier, I opt for brown rice noodles, but white rice noodles work just as well for this recipe!
Here are some other favourite healthy “bowl” recipes from the blog!
- Rainbow nourishment bowls with maple tahini dressing
- Turkish lentil kofte bowls
- Banh mi bowls with sticky tofu
Healthy and delicious vegan poke bowls loaded with veggies and crispy tofu!
- 1/4 cup soy sauce (gluten-free if needed)
- 3 tbsp hoisin sauce (gluten-free if needed)
- juice of 1 lime
- 1 tsp sriracha
- 1/2 pack brown rice noodles (approx 8 oz)
- 1 block tofu
- 2 tbsp avocado oil (or vegetable oil)
- 1 cup shelled edamame, (boiled or steamed)
- 1 radish, thinly sliced
- 1 large carrot, shredded or peeled in ribbons
- 1/4 cucumber, sliced
- 1/4 cup pickled red cabbage*
- Rainbow toasted sesame seeds
- Start by mixing the sauce ingredients together in a small bowl. Set aside
- Remove your tofu from the package and drain any water. Pat dry with paper towel, and cut into small cubes.
- Heat avocado oil in a large skillet on medium-high heat add the tofu, cooking for 3-4 minutes on each side, until golden brown. Once the tofu is cooked, turn off the heat and add half the amount of sauce, tossing to coat the tofu. Set aside.
- Cook rice noodles according to package directions.
- To assemble the bowls, place rice noodles on the bottom, and top with tofu, edamame, radish, carrot, cucumber, pickled red cabbage and toasted sesame.
- Use remaining sauce as needed to top your bowl.
Use rice instead of noodles if you prefer.
Toss this bowl together in a large pan to make it into a stir-fry!