Vegan Poke Bowls
Create a simple vegan poke bowl with seasoned tofu topped with furikake flakes for a unique flavor that tastes like the sea!
Servings: 4
Calories: 540kcal
Equipment
Ingredients
- 2 cups brown rice
- 2 ¼ cups water
- 1 block extra-firm tofu pressed and drained
- 1 medium avocado cubed
- 2 cups cucumber diced
- 1 cup thinly sliced cabbage
- 1 cup shredded carrots
- ½ cup green onions sliced
- ½ cup cilantro roughly chopped
- 2 tablespoon furikake flakes
- 4 wedges lime
Marinade
- ¼ cup soy sauce tamari
- 2 tablespoon rice vinegar
- 1 tablespoon agave
- 1 clove garlic minced
- 1 teaspoon ginger grated
- 1 teaspoon sriracha
Instructions
- Place the tofu in a tofu press for 20 minutes. Drain excess tofu. Cut into cubes.
- Prepare the brown rice according to the package directions.
- While the tofu is in the press, whisk together the tamari or soy sauce, rice vinegar, agave or maple syrup, grated ginger, minced garlic, and sriracha in a large bowl. Dice the vegetables, and shred the carrot and cabbage.
- Add the cubed tofu to the marinade and toss to coat. Let it marinate for at least 10 minutes.
- Assemble the bowls by dividing the cooked brown rice into four bowls. Add the marinated tofu, cubed avocado, cucumber, shredded carrots, and thinly sliced red cabbage.
- Top with sliced green onions and chopped cilantro.
- Drizzle each bowl with any of the remaining marinade in the bowl, and sprinkle with furikake flakes. Serve the vegan poke bowls with a lime wedge on the side for squeezing over the top.
Video
Notes
Tips for Making Vegan Poke Bowls
- Opt for extra-firm tofu to ensure it retains shape and absorbs flavors well. Press it before marinating to remove excess water and enhance its texture.
- Cook the brown rice to perfection. Use a 2:1 water ratio to rice and let it simmer until tender. Consider using a rice cooker for consistent results.
- Include a variety of fresh, vibrant vegetables for color and texture. Consider adding other vegetables like watermelon radishes and edamame.
- If you don't have furikake, sprinkle nori sheets on top to bring a touch of flavor from the sea.
- If you like more heat, drizzle more sriracha on top of the bowls before serving.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Calories: 540kcal | Carbohydrates: 91g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 946mg | Potassium: 981mg | Fiber: 9g | Sugar: 9g | Vitamin A: 5977IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 4mg