Vegan Classic Poke Bowl

Dive into this vibrant and nutrient-packed Vegan Classic Poke Bowl, a plant-based twist on the beloved Hawaiian favorite. This recipe combines marinated tofu cubes—infused with the umami-rich flavors of tamari, sesame oil, and a hint of sriracha—with fluffy sushi rice and an array of crisp, colorful vegetables like julienned carrots, red cabbage, and cucumber. Creamy avocado slices and protein-packed edamame add both texture and flavor, while black sesame seeds and fresh scallions provide the perfect finishing touch. Ready in just 40 minutes, this bowl is a refreshing, wholesome meal that’s as visually stunning as it is delicious. Perfect for lunch, dinner, or meal prep, it’s a satisfying way to enjoy the essence of a traditional poke bowl while staying completely vegan.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 ounces Firm tofu
• 3 tablespoons Tamari or soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame oil
• 1 tablespoon Agave syrup
• 1 teaspoon Sriracha
• 1 cup Sushi rice
• 1.25 cups Water
• 1 small Cucumber
• 1 large Carrot
• 1 cup Edamame beans
• 1 cup Red cabbage
• 1 large Avocado
• 1 tablespoon Black sesame seeds
• 2 stalks Scallions

Directions

Step 1

Press the firm tofu by placing it on a plate with a weight on top, allowing it to drain its liquid for about 15 minutes.

Step 2

While the tofu is being pressed, rinse the sushi rice under cold water until the water runs clear.

Step 3

Add the rice and 1.25 cups of water to a pot, bring to a boil over high heat, then reduce to low and cover. Simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for another 10 minutes.

Step 4

Pat dry the pressed tofu and cut it into small cubes.

Step 5

In a shallow bowl, whisk together the tamari, rice vinegar, sesame oil, agave syrup, and sriracha to form a marinade.

Step 6

Add the cubed tofu to the marinade, gently toss to coat, and let it sit for at least 10 minutes to absorb the flavors.

Step 7

Meanwhile, julienne the cucumber and carrot. Thinly slice the red cabbage, and cut the avocado into slices.

Step 8

Steam the edamame beans or cook them according to the package instructions.

Step 9

Divide the cooked sushi rice into four bowls.

Step 10

Top each bowl evenly with marinated tofu, cucumber, carrot, edamame, red cabbage, avocado slices, and a sprinkle of black sesame seeds.

Step 11

Chop the scallions finely and garnish each poke bowl with them.

Step 12

Serve immediately and enjoy your fresh, vibrant vegan poke bowl.

Nutrition Facts

Serving size	(1667.2g)

Amount per serving	% Daily Value*
Calories	1475.1

Total Fat 75.4g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 9.5g
Cholesterol 0mg	0%
Sodium 3321.6mg	0%
Total Carbohydrate 144.3g	0%
Dietary Fiber 33.2g	0%
Total Sugars 32.2g
Protein 79.0g	0%

Vitamin D 0IU	0%
Calcium 944.0mg	0%
Iron 15.0mg	0%
Potassium 3222.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 20.1%

Carbs: 36.7%