Vegetarian Classic Poke Bowl

Dive into a bowl of vibrant, nutrient-packed delight with this Vegetarian Classic Poke Bowl, perfect for sushi lovers and plant-based eaters alike! This fresh take on a Hawaiian classic features golden, pan-seared tofu cubes marinated in a blend of soy sauce, sesame oil, and rice vinegar for a savory umami punch. Nestled atop a base of fluffy sushi rice, the bowl is loaded with crisp cucumber, crunchy red cabbage, sweet julienned carrots, creamy avocado, and protein-rich edamame. A sprinkle of scallions, toasted sesame seeds, and nori strips elevates each bite, while the homemade ginger-garlic marinade adds layers of bold, aromatic flavor. Ready in just an hour, this colorful, wholesome meal is perfect for lunch or dinner and makes a visually stunning dish that’s as delicious as it is nourishing.

Nutriscore Rating: 79/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 60 ml soy sauce
• 15 ml sesame oil
• 15 ml rice vinegar
• 15 ml agave syrup
• 1 tablespoon grated fresh ginger
• 1 garlic clove, minced
• 500 grams cooked sushi rice
• 1 cucumber, sliced
• 1 carrot, julienned
• 100 grams red cabbage, thinly sliced
• 1 avocado, sliced
• 150 grams edamame, shelled
• 2 scallions, thinly sliced
• 1 tablespoon sesame seeds
• 2 nori sheets, cut into strips

Directions

Step 1

Drain and press the tofu to remove excess moisture, then cut into cubes.

Step 2

In a mixing bowl, combine soy sauce, sesame oil, rice vinegar, agave syrup, grated ginger, and minced garlic to create the marinade.

Step 3

Add the cubed tofu to the marinade, ensuring it's well coated, and let it marinate for at least 30 minutes.

Step 4

While the tofu marinates, prepare your vegetables: slice the cucumber, julienne the carrot, thinly slice the red cabbage, and slice the avocado.

Step 5

Cook the sushi rice according to package instructions. Once cooked, let it cool to room temperature.

Step 6

In a skillet over medium heat, add a little oil to lightly coat the pan and cook the marinated tofu until golden on all sides, about 8-10 minutes.

Step 7

To assemble the poke bowl, divide the cooked sushi rice into 4 bowls.

Step 8

Top the rice with cooked tofu, sliced cucumber, julienned carrot, red cabbage, avocado slices, and shelled edamame.

Step 9

Garnish with thinly sliced scallions, sesame seeds, and nori strips.

Step 10

Serve immediately to enjoy the fresh, vibrant flavors.

Nutrition Facts

Serving size	(1616.0g)

Amount per serving	% Daily Value*
Calories	1775.5

Total Fat 69.8g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 8.1g
Cholesterol 0mg	0%
Sodium 2605.2mg	0%
Total Carbohydrate 221.2g	0%
Dietary Fiber 33.2g	0%
Total Sugars 28.7g
Protein 88.0g	0%

Vitamin D 0IU	0%
Calcium 947.1mg	0%
Iron 15.0mg	0%
Potassium 3228.7mg	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: 33.7%

Protein: 18.9%

Carbs: 47.4%