These vegan poke bowls with crispy tofu were inspired by traditional Hawaiian poke bowls and offer three unique takes on gluten free power bowls!
I first saw poke bowls when I was in LA looking at wedding venues. I was trying to eat really healthy at the time to get ready for my big day, so I was super excited when I found a little cafe specializing in these nutrient dense meals.While I am a huge personal fan of sashimi fish, I totally get that a lot of my friends are not so on board. Some are pregnant, some are vegan, and some are just a bit squeamish when it come to raw stuff. So I decided to take some inspiration from the poke bowl way and make vegan poke bowls with crispy tofu.
Now before you lose you’re lid on me, I know that these vegan poke bowls are not authentic. I try not to get too hung up on authenticity because my number one goal is always just to make food that tastes good and feels good. So I swapped the raw fish for tofu, and yes, I cooked the tofu. I was going to just serve it “raw” but a) some would argue that’s not exactly food safe because it is possible for bacteria to live in the liquid tofu is stored in and b) it just doesnt taste good. I like a little caramelization and sauce factor on my tofu, so I crisped mine up in a hot pan.
In my opinion, these vegan poke bowls are the ultimate health food. You have lean protein, whole grains and tons of veggies. They’re also vegan, gluten free and dairy free for those who have dietary restrictions. You kinda need these in your life RIGHT-NOW.
How to Make Vegan Poke Bowls
Since I already broke all the poke bowl rules with my vegan poke bowls, the only other rules that matter is that you add in lots of nutrient-dense colourful veg. I couldn’t decide so I decided to make three versions and let you choose your favourite.
The first has crunchy edamame, sweet mango, and creamy avocado. I’m not going to lie- it’s probably my fave.
The second is totally different with grated beets, apple, cabbage and watermelon radish. TELL ME THAT RADISH ISN’T THE MOST BEAUTIFUL THING IN THE WORLD.
The third features crunchy cucumber, sweet mandarin, peas and tangy pineapple. I totally love the little sesame seed crunch on top.
Okay, so vegan poke bowls are maybe not a “real” thing, but what they are are packed with nutrition, gluten free, vegan, and totally delish.
I want to know, what your favourite combinations in poke bowls are?
Have you tried making my vegan poke bowls?
Which of the three combinations would be your favourite vegan poke bowl?
Leave me a comment below!
Vegan Poke Bowls Three Ways with Crispy Tofu | Gluten Free Power Bowls
Ingredients
Poke Bowl Base:
- 1 package extra firm tofu
- 2 tbsp virgin coconut oil
- 1 tsp sesame oil
- 1 tbsp ginger finely grated
- 1 tbsp low sodium tamari
- 3 tbsp coconut sugar
- 1 tsp sriracha
- Pinch of sea salt
- 4 cups cooked brown rice or quinoa
Dressing:
- 1/4 cup rice wine vinegar
- 1 tsp sesame oil
- 2 tsp reduced sodium tamari
- 2 tsp coconut sugar
- 4 tsp olive oil
- 1/2 tsp sriracha
- salt and pepper to taste if desired
Edamame Mango:
- 1 cup mango cut into strips
- 1 avocado cut into strips
- 2 carrots shaved into ribbons
- 1 cup cilantro leaves
- ¼ cup nori strips
- 1 lime cut into wedges
Apple Beet
- 1 red beet peeled and shredded
- 1 yellow beet peeled and shredded
- 1 green apple cored and shredded
- 2 watermelon radish thinly sliced
- 1 cup red cabbage finely shredded
- 2 tsp chia seeds
Mandarin Snap Pea
- 2 mandarin oranges segmented
- 1 ½ cups snap peas
- 1 cup pineapple thinly sliced
- ½ English cucumber thinly sliced
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds toasted
Instructions
- Place the tofu on a few sheets of paper towel, top with more paper towel and add a few heavy books or pots on top to press the moisture out. Let it sit for 10 minutes.
- Heat the coconut oil in a skillet over medium high heat and add in the tofu pan fry on all sides until very crispy and golden, about 5-8 minutes.
- Meanwhile, mix together the sesame oil, ginger, tamari, coconut sugar and sriracha. Once the tofu is caramelized and golden, turn off the heat, and brush the pieces with the coconut sugar glaze. Toss in the pan to coat and allow to lightly caramelize. Set aside and sprinkle with sea salt. Don’t worry about the tofu not being super hot, it’s just as tasty at room temperature.
- Mix together the vinegar, sesame oil, tamari, sugar, oil and sriracha in a bowl. Season with salt and pepper, to taste.
- To assemble, fill each bowl with 1 cup of brown rice and a drizzle of the dressing. Top with a quarter of the tofu and add the poke bowl toppings of your choice. Enjoy!
Nutrition
Updated on October 23rd, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
GiGi Eats says
AS YOU HAVE SEEN… On my IG, I am in love with POKE BOWLS 🙂 And this recipe looks delicious too! I love being in control of what goes in my meal, I think that’s the best part to the whole BOWL thing!
Abbey Sharp says
Yes! This recipe was made for you girl!
Trina says
Wow – thanks for sharing this recipe – that crispy tofu is amazing – this is going to be a go-to for my weekday meals, I mixed the quinoa with finely chopped cabbage and cauliflower to add some more veggie power and fibre, really easy to vary healthy ingredients and keep it tasting new – so great to pack for lunches too!
Abbey Sharp says
Amazing! So glad you loved it!
Esther says
Break those rules girl!!
And yes, those radishes are gorgeous!!
Yummy!!
Abbey Sharp says
Radishes FTW
Kerri Olkjer says
Yay for gluten-free!
GiGi Eats says
I do love me some poke bowls but it’s getting a bit out of hand these days out here in LA – I feel like every other restaurant is a POKE restaurant. And they’re so over-priced!!!
Abbey Sharp says
Ah yes where the poke bowl trend originated!
Cheryl says
Well no, the trend originated in Hawaii and everything put in a bowl is not a poke bowl. It’s really out of hand. That said, the pictures and recipes for these bowls look delicious and I’m planning to try it (even if I won’t call it a poke bowl, lol).
Christina Bauer says
Mmmm, that tofu alone looks amazing! I’d gobble up every one of these bowls 🙂 Thanks for posting a recipe for the fish-free!!
Abbey Sharp says
Thank you!
Abbey Sharp says
Oh awesome thanks Christina!
Mikki says
WOW!!! These all look so awesome!!
Abbey Sharp says
thank you!
Angela @marathonsandmotivation.com says
These all sound fabulous! I am pinning this to try!!
Abbey Sharp says
please do!
Cassandra says
Those are the most gorgeous bowls I’ve ever seen. I would go so far as to say they are food art! I love the nourishing and refreshing ingredients in each one.
Abbey Sharp says
aw thanks Cassandra!
dixya @food, pleasure, and health says
i have yet to try poke bowls..i know there is a place here in Dallas i need to visit soon. i love the idea of tofu with all the fun toppings!
Abbey Sharp says
yes enjoy!
jill conyers says
We make poke bowls often. I have a thing for any meal I can serve in a pretty bowl.
Abbey Sharp says
i agree, i love that idea
Lynn says
This is the second time today I’ve been presented with power bowl recipes. Interesting. I’ll have to give them a try. Thanks.
Lynn N.
http://emmaandrose.com
Pinterest/Twitter: @emmaandrose
Instagram: @emmaandroseblog
Abbey Sharp says
enjoy Lynn
Sarah says
Oh my goodness this looks amazing! If soy wasn’t an issue for me I’d eat this DAILY! Seriously so much love for this beautiful bowl.
Abbey Sharp says
you can always make traditional poke bowls!
Emily | EmPowered Nutrition says
These bowls are so beautiful! I’m sure they are even more delicious than they look!
Abbey Sharp says
aw thanks Emily
ACKTIVE LIFE says
I have never had a Poke Bowl…GASP! Will you make this one for me and then I can say it was my first??? HA! Thanks for sharing…It looks delicious and beautiful!
Abbey Sharp says
enjoy!!