Vegan Tofu Poke Bowl

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I have to admit; I was slow to the poke bowl craze. Honestly, I tend to be late to most fads. But once I had my first poke bowl, vegan, of course, I was hooked. To me, it is like vegan sushi in a bowl!

Much like my winter roasted veggie bowl, this bowl contrasts complementary flavors. I know that sounds weird, but with all the different veggies, tofu marinade, and vegan dynamite sauce, it contrasts complementary flavors.

The tofu is marinated in a soy wasabi sauce and baked crispy to take the flavors up a notch. It has a hint of spice and a great texture. Ready to make this bowl?

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Time needed: 55 minutes.

How to Make a Vegan Tofu Poke Bowl

1. Rice - Layer 1

   Rice is the foundation of a poke bowl. I love sushi sticky rice. However, traditional sticky rice takes a full day to make, which most of us do not have that much time to make rice. I used a shortcut and bought VeeTee Rice & Tasty Thai Jasmine. This rice is sticky and perfect for a poke bowl.

   
   

   
   

   Made from scratch alternative: For non-traditional quick, almost sticky rice, follow this recipe:

   
   

   
   

   Ingredients: 2 cups short white rice white, two tablespoons rice vinegar, and one tablespoon sugar.

   
   

   
   

   Instructions:

   
   

   * Make the rice.

   
   

   * Mix rice vinegar and sugar and microwave until the sugar is dissolved (20 - 30 seconds).

   
   

   * In a large bowl, mix the vinegar/sugar combination with rice.

   
   

   * Cool for five minutes and you have quick sticky rice.

2. Protein - Layer 2

   edges. Alternatives include marinated packaged tofu, tempeh, jackfruit, or beans. Make this layer with your favorite protein.

3. Veggies - Layer 3

   This bowl is loaded with carrots, edamame, avocado, and red cabbage. The combination is delicious! Alternative veggie and fruit suggestions include:

   
   

   Veggies: cucumbers, kale, spinach, peas, radishes, sweet potato, ginger, beets, sprouts, and green onion.

   
   

   
   

   Fruits: Mango, pineapple, watermelon, pomegranate, and mandarin oranges.

   
   

4. Dressing - Layer 4

   I was craving dynamite sauce. However, I get that it is not everyone's favorite sauce. Substitutes include tahini or white miso dressing.

5. Zazz - Layer 5

   Give your bowl some zazz on top with sprinkled nori (dried seaweed), jalapeños, sesame seeds, pickled ginger, and/or fried onions.

When buying tofu, you must decide the type of firmness you prefer - medium, firm, extra firm are the most common types. I only ever buy the extra firm. However, this is 100% a personal preference. My all-time favorite brand of tofu comes from Trader Joe's. They have the firmest tofu I have ever found, perfect for cooking.

Most tofu comes packed in water, before cooking the water has to be pressed out. There are several different methods, and it can seem overwhelming. However, my recommendation is not to overthink it. It's about placing something heaving and forcing the water out of the tofu block.

My two suggestions are:

#1 - Place a towel over the tofu and place something heavy on top, like a cast iron pan or a regular pan. Then place something heavy in the pan, like cans of food, and let the tofu sit for 15 minutes.

#2 - Buy a tofu press. A tofu press is two pieces of plastic or bamboo held together with screws. The press is placed on its side, and then the scores are tightened even 3 - 5 minutes for 15 minutes.

The three most common ways to cook tofu are baking, stovetop, and frying. All three have their merits. I prefer to bake tofu, it is clean and easy.

Achieving a Crispy Texture

Corn starch is the key to making tofu crispy. Toss it or dust the tofu with corn starch. Both ways have pros and cons. By tossing the tofu in corn starch, you get an even coat. However, you have to be gentle because the tofu can start to crumble. If you dust the tofu with corn starch, you will coat the tofu on top and the sides, but the bottom will not be covered. I prefer to dust the tofu to keep the tofu from crumbling and maintain the visual appeal.

The great thing about tofu, it is a flavor conductor. It picks up the flavor of what you marinate or cooks with it. For this tofu I used my favorite sushi dipping flavors - soy sauce, and lots of wasabi! Other marinates include hoisin, miso, or teriyaki sauce.

The calorie count will vary by ingredients. This bowl has 417 calories. A nutritional label at the bottom of the recipe breaks down the calories.

Tofu does not need to be cooked. However, if marinated or cooked with a sauce, tofu will absorb the flavor. Cooks use this to their advantage to add additional flavors to their dish. On the other hand, bakers tend not to cook tofu. Instead, raw tofu is desired to achieve a creamy texture in vegan baking.

Generally, poke bowls are very healthy. However, they can quickly become unhealthy depending on the ingredients. This poke bowl recipe is healthy. If you want to make it healthier, omit the dynamite sauce and use another sauce.

Make-Ahead Instructions: All the ingredients can be made up to three days in advance. If possible, store in separate containers.

Refrigerate Instructions: Place in an airtight container and store in the refrigerator for up to three days. I recommend removing the avocado. While it can last, I think they always taste and look the best fresh.

Freezing Instructions: The rice and tofu can be frozen in an airtight container for up to one month.

Did you make this recipe? Leave a comment. You can also picture and tag me on Instagram or Facebook.