Tofu Poke Bowl – Skinnytaste

If you want a delicious plant-based dinner, you’ll love these Vegan Tofu Poke Bowls, which substitute tofu for tuna poke.

Tofu Poke Bowl

I keep getting requests for more plant-based recipes. I loved these Tofu Poke Bowls! High in protein, easy to prepare and cheaper than using sushi-grade fish. Traditional poke bowls are served with sushi-grade tuna, shrimp, or other raw or cooked fish, and served over rice or vegetables with fresh vegetables and a savory or spicy sauce. While I love a classic ahi poke bowl, I wanted to create a vegan option so vegetarians or those trying to incorporate more plant-​based protein could also enjoy it. This easy version of fresh tofu marinated with garlic and soy works so well – I’m sure you’ll love it! Other tofu recipes you might like include these Spicy Gochujang Tofu Bowls and Sriracha Tofu Rice Bowls.

If you’ve never tried tofu before, it’s basically a blank slate that will soak up whatever flavors you marinate it with. This is a great beginner tofu recipe to try!

Tofu Poke Bowl Ingredients

• Tofu: Drain a packet of extra firm tofu.
• Soy sauce: Use reduced-sodium soy sauce or gluten-free tamari.
• Garlic: Crush or finely chop four cloves of garlic.
• Spring onions: Chop the spring onions and separate the white from the green.
• cornstarch: Throw half a tablespoon over the tofu.
• sesame oil to cook the tofu in it
• Green: I used mixed leafy greens, but spinach or arugula would also be good.
• Rice: Microwave frozen brown rice to save time.
• Vegetables: Cucumber, avocado, shelled edamame
• Sesame seeds for garnish
• Poke Bowl Sauce: Top up your bowl with sriracha mayo or sriracha for an extra kick. Be sure to use eggless mayonnaise if you want to make this vegan.

How to prepare tofu before cooking

• Dry tofu: It’s important to squeeze all the water out of the tofu before cooking it so it gets crispy. Place the tofu on a plate lined with kitchen paper or a tea towel. Then cover it with another towel and place a heavy pan on top to squeeze out the liquid.
• Cut tofu: Place the tofu on a cutting board and cut in half lengthwise. Turn it back over so it lies flat and cut into 32 equal cubes. Place the cubes in an even layer in a shallow dish.
• Marinate Tofu: Mix the soy sauce and garlic into a marinade and pour half over the tofu, making sure all sides are coated. Marinate for at least 30 minutes.

How to make tofu poke bowls

1. Cucumber and Spring Onions: Peel and dice the cucumber and chop the spring onions. Place the cucumber and scallion whites in a small bowl and toss with 2 tablespoons of the marinade.
2. Tofu: Brush the marinated tofu with the cornstarch. In a large skillet over high heat, heat the sesame oil, cook the tofu for a few minutes until browned, then flip. Turn and continue cooking until all sides are browned. Mix the tofu with the remaining marinade.
3. Assemble bowls: Layer two bowls with the veggies, rice, edamame, avocado, tofu, and the cucumber/onion mixture. Garnish with scallions, sesame seeds, and sriracha mayonnaise if you want a flavorful tofu poke bowl.

food preparation

Cooked tofu will keep refrigerated in an airtight container for up to four days. To pack leftovers for lunch, keep the tofu and rice in one container, the pickles, scallions, and edamame in another, and the veggies in another. Wait until just before eating to cut the avocado.

variations

• Protein: If you want a more traditional fish poke bowl, swap out the tofu for tuna.
• Poke Salad or Poke Bowl: I usually order my poke bowls with half brown rice and half veggies, so that’s how I created this bowl. If you prefer you can make just vegetables or rice.
• Rice: Substitute for brown rice or white rice or quinoa.
• Cucumber: A regular or English pickle will work.
• Vegetables: Add shredded carrots or cabbage.
• Fruit: Throw in some diced mango or pineapple for a little sweetness.
• Spice up: Top with freshly cut jalapeños.
• Sauce: If you don’t want hot sauce, drizzle your bowl with lime wedges or extra soy sauce.
• Poke Bowl Toppings: Sprinkle the poke with furikake or crumbled seaweed.

More Tofu Recipes You’ll Love