Poke Bowl (Vegan)
Ingredients:
- 370 g (2 cups) cooked sushi rice
- 240 ml (1 cup) diced watermelon radish or beets
- 124 g (1 cup) cubed marinated tofu
- 200 g (1) avocado
- 55 g (1/2 cup) shredded carrots
- 1/4 cup edamame
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sesame oil
- 5 ml (1 tsp) rice vinegar
- Sesame seeds and nori strips, for garnish
Features:
Refined Sugar-Free
Raw
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
If time allows, let the tofu marinate in the sauce for at least 15 minutes before assembling — even a short soak makes a noticeable difference in flavor compared to tossing it in right before serving.
Instructions:
- Make the Sauce: Whisk together the soy sauce, sesame oil, and rice vinegar in a small bowl.
- Marinate: Toss the marinated tofu and diced radish or beets in half the sauce.
- Assemble: Divide the sushi rice among bowls.
- Top: Arrange the tofu, radish, avocado, carrots, and edamame over the rice.
- Drizzle & Garnish: Drizzle with the remaining sauce and top with sesame seeds and nori strips.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked sushi rice adds a neutral, hearty base that soaks up the surrounding flavors. The diced watermelon radish or beets adds juicy sweetness and a refreshing bite. The cubed marinated tofu provides protein and soaks up the surrounding flavors. The avocado adds a buttery creaminess and healthy fat.
Poke Bowl (Vegan)
Ingredients:
- 370 g (2 cups) cooked sushi rice
- 240 ml (1 cup) diced watermelon radish or beets
- 124 g (1 cup) cubed marinated tofu
- 200 g (1) avocado
- 55 g (1/2 cup) shredded carrots
- 1/4 cup edamame
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sesame oil
- 5 ml (1 tsp) rice vinegar
- Sesame seeds and nori strips, for garnish
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The cooked sushi rice adds a neutral, hearty base that soaks up the surrounding flavors. The diced watermelon radish or beets adds juicy sweetness and a refreshing bite. The cubed marinated tofu provides protein and soaks up the surrounding flavors. The avocado adds a buttery creaminess and healthy fat.
Prep:
If time allows, let the tofu marinate in the sauce for at least 15 minutes before assembling — even a short soak makes a noticeable difference in flavor compared to tossing it in right before serving.
Instructions:
- Make the Sauce: Whisk together the soy sauce, sesame oil, and rice vinegar in a small bowl.
- Marinate: Toss the marinated tofu and diced radish or beets in half the sauce.
- Assemble: Divide the sushi rice among bowls.
- Top: Arrange the tofu, radish, avocado, carrots, and edamame over the rice.
- Drizzle & Garnish: Drizzle with the remaining sauce and top with sesame seeds and nori strips.
