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These vegan poke bowls with crispy tofu were inspired by traditional Hawaiian poke bowls and offer three unique takes on gluten free power bowls!
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Vegan Poke Bowls Three Ways with Crispy Tofu | Gluten Free Power Bowls

These vegan poke bowls with crispy tofu were inspired by traditional Hawaiian poke bowls and offer three unique takes on gluten free power bowls!
Course Main Course
Cuisine Hawaiian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 450kcal
Author Abbey Sharp

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:

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

Calories: 450kcal