Vegan tofu poke bowls are the perfect plant-based meal-in-a-bowl. Start with a bed of brown rice and pile high with savory roasted tofu, tender beets, and lots of fresh vegetables. Then garnish with fresh avocado slices, gomasio, and a simple sesame soy dressing. It's earthy and rich, yet light and refreshing at the same time. It's the best thing and absolutely perfect for meal prepping!
What is a Vegan Poke Bowl?
Traditional poke bowls are a famous Hawaiian dish made from sushi rice, marinated raw fish, and lots of veggies on top. They're normally garnished with any of a number of delicious sauces, like sriracha mayo, teriyaki sauce, and more.
To make this vegan option, we ditch the fish and use roasted tofu instead. It soaks up the dressing for a bold, umami-rich flavor with totally plant-based ingredients.
You'll get lots of crunch and flavor from the fresh cabbage, pepper, cucumbers, and green onions with a deliciously nutty, savory sesame soy dressing on top.
It's also a meal prep wonder, perfect for a quick grab-and-go meal any day of the week!
Why you’ll love this Vegan Poke Bowl Recipe
- Complete meal-in-a-bowl and ideal for meal prepping
- Colorful and vibrant in all the best ways
- Packed with plant-based protein and fiber
- Roasted extra firm tofu soaks up the delicious sesame soy dressing and has the perfect texture
- Great way to enjoy your favorite flavors and scratch those poke cravings
Helpful Tip
Unlike traditional poke bowls that rely on raw fish, we do need to cook the tofu to get the perfect texture. Fortunately, it roasts up easily in the oven so you don't need to stand over a frying pan or deal with any oil splatter.
Ingredients for Vegan Hawaiian Poke Bowls
You'll need a few special ingredients for this recipe, including seaweed gomasio and dried shiitake mushrooms. You can often find these at international markets or even health food stores. I promise - it is worth the effort to track these down, even if you need to order online.
- Fresh vegetables - Poke bowls are loaded with fresh veggies for lots of flavor, color, and crunch. This vegan poke recipe uses thinly sliced green and red cabbage, red bell pepper, Persian cucumber, and fresh green onions.
- Beets - These will be boiled until tender to add some gorgeous color and a sweet, earthy note.
- Dried shitake mushrooms - Once rehydrated, the mushrooms add a deeply savory flavor and meaty texture.
- Block extra-firm tofu - Roast it in the oven for a little extra texture.
- Oil - To crisp up the tofu.
- Fresh avocado - Creamy avocado makes a great garnish on poke bowls with its cool, refreshing flavor.
- Brown rice - Although sushi rice is classic, brown rice has more fiber to keep you full for longer.
- Seaweed gomasio - If you're not familiar, gomasio is a Japanese seasoning blend made with sesame seeds, salt, and two types of dried seaweed. It's crunchy, nutty, salty, and briny in all the best ways.
- Sesame soy dressing - Combine sesame oil with rice vinegar, low sodium soy sauce, pure maple syrup, and seaweed gomasio. The dressing is slightly sweet and nutty with a rich umami flavor.
Bonus tip: To make this dish gluten-free, use gluten-free soy sauce, coconut aminos, or wheat-free tamari.
How to Make Loaded Vegan Poke Bowls
These loaded poke bowls are definitely a main dish all wrapped up in one! With the rice, roasted tofu, tender beets, and fresh ingredients, you get everything you need for a filling vegan meal. Plus, the leftovers can last in the fridge for up to 3 days, so you can enjoy it all week!
- Cook brown rice according to package.
- Cook tofu on a sheet pan at 400 degrees for 30 minutes with a few sprays of oil to prevent sticking.
- Rehydrate mushrooms with hot water.
- Boil beets whole until soft about 20 minutes. Let cool then peel and slice.
- Make dressing by combining sesame oil, rice vinegar, soy sauce, maple syrup and gomasio.
- Arrange ingredients attractively and drizzle with dressing.
- Enjoy within 3 days.
Tips for Making the Best Vegan Poke Bowls
- Focus on fresh flavors. Poke bowls are really about the balance of light, crisp flavors and textures with hearty, meaty options. Use the freshest veggies you can find and don't skimp.
- Source the right ingredients. There are a couple of specialty ingredients it may take a minute to find. It is worth it, though! You'll get a much more balanced flavor profile.
- Add your favorite toppings. If you have specific sauces or toppings you like to add, go for it. You can easily make a spicy mayo with vegan mayo and sriracha paste. Add some sushi ginger for extra brightness or go wild with seasonal produce, like watermelon radishes, julienned carrots, edamame, snap peas, and more.
FAQs
Since poke bowls are traditionally served with raw fish, we usually eat them cold. This vegan version is great served straight from the fridge or at room temperature.
There are lots of different vegan versions out there but I'm partial to roasted tofu slices. You get a nice bite and texture, plus it soaks up the dressing like nothing else.
Other Delicious Vegan Recipes
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Loaded Vegan Tofu Poke Bowls
Ingredients
For the Salad:
- ¼ head red cabbage shredded
- ¼ cup green cabbage shredded
- 10 dried shiitake mushrooms rehydrated
- 1 large beet peeled and cubed
- 1 block tofu sliced in cutlets
- 1 spray oil
- ½ red bell pepper sliced
- 1 Persian cucumber sliced
- 1 avocado sliced
- 2 tsp seaweed gomasio for sprinkling
- 1 green onion stalk chopped
- 2 cups brown rice cooked
For the Dressing:
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp low sodium soy sauce
- 1 tbsp pure maple syrup
- 1 tsp seaweed gomasio
Instructions
- Cook brown rice according to package.
- Cook tofu on a sheet pan at 400 degrees for 30 minutes with a few sprays of oil to prevent sticking.
- Rehydrate mushrooms with hot water.
- Boil beets whole until soft for about 20 minutes. Let cool then peel and slice.
- Make dressing by combining sesame oil, rice vinegar, soy sauce, maple syrup and gomasio.
- Arrange ingredients attractively and drizzle with dressing.
- Enjoy within 3 days.
