Name: Vegan Poke Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 1 cup brown rice; 2 tablespoons rice vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 14-ounce package extra firm tofu, drained and pressed*; 1/4 cup low-sodium soy sauce; 1 teaspoon sriracha or hot sauce; 1 teaspoon lime juice; 1/2 teaspoon ground ginger; 4 cups spring mix, or any raw greens; 2 medium carrots, julienned or diced; 1 cucumber, finely chopped; 2 cups red cabbage, finely chopped; 1 avocado, sliced; 1 nori sheet, sliced thinly; 1/4 cup green onions, sliced; 2 tablespoons sesame seeds; 2 tablespoons low-sodium soy sauce (or tamari for gluten-free option); 1 tablespoon rice vinegar; 1 tablespoon water; 1 tablespoon peanut butter; 1/2 teaspoon hot sauce; 1/4 teaspoon ground ginger

How to make:

Vegan Poke Bowl

Make this Vegan Poke Bowl for a tasty, wholesome meal done in under 1 hour! It’s full of savory baked tofu, veggies and a delicious peanut sauce.

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hour

a lunch bowl filled with tofu, greens, cabbage, cucumber, avocado, carrots and nori

Author:

Emilie

Yield:

4 1x

Rating: 5 from 2 reviews

Print the recipe

Ingredients

1 cup brown rice
2 tablespoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 14-ounce package extra firm tofu, drained and pressed*
1/4 cup low-sodium soy sauce
1 teaspoon sriracha or hot sauce
1 teaspoon lime juice
1/2 teaspoon ground ginger
4 cups spring mix, or any raw greens
2 medium carrots, julienned or diced
1 cucumber, finely chopped
2 cups red cabbage, finely chopped
1 avocado, sliced
1 nori sheet, sliced thinly
1/4 cup green onions, sliced
2 tablespoons sesame seeds

For the peanut sauce:

2 tablespoons low-sodium soy sauce (or tamari for gluten-free option)
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon peanut butter
1/2 teaspoon hot sauce
1/4 teaspoon ground ginger

Instructions

Preheat oven to 375ºF. Lightly grease a baking sheet.
To a medium saucepan, add 2 1/4 cups water. Bring to a boil. Add rice, cover, and lower heat to simmer. Cook rice for 45 minutes; turn off heat and leave the lid on. Let sit for 10 minutes. When done, add rice vinegar, salt and pepper; stir.
Cut tofu into 1/2-inch cubes. In a medium bowl, add soy sauce, sriracha, lime juice and ginger; stir. Add tofu; stir to coat evenly. Place tofu on the baking sheet in a single layer. Bake for 25 minutes, until crispy.
To arrange each bowl, add 1 cup greens, 1/4 of the carrots, 1/4 of the cucumber, 1/2 cup red cabbage, 1/4 avocado, 1/4 of the nori, 1 tablespoon green onions and 1/2 tablespoon sesame seeds.
For the peanut sauce: In a small bowl, add all ingredients. Stir until smooth. Drizzle over poke bowls.

Notes

*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.

Find it online: https://www.emilieeats.com/vegan-poke-bowl-gluten-free/