VEGAN RECIPES: Easy Homemade Tofu Poke Bowl. Vegan Poke Bowl (aka Tofu Poke Bowl) features tender tofu and onions marinated in a delicious ginger-soy sauce and paired with rice, red cabbage I'm in love with this vegan poke bowl recipe with tofu, it's quick, easy and completely addicting! As you probably know, poke is traditionally made with. Healthy Poke Bowl that is vegan!

This vegan poke bowl includes sesame and ginger marinated tofu cubes sitting on top of a bed of zucchini noodles and topped with fresh veggies like carrots, red pepper, onion, cucumber and avocado. Hawaiian poke is a trendy fresh bowl traditionally topped with fresh fish and lots of fun toppings, like. This poke recipe is vegetarian and vegan, and, if you need it to be gluten-free, just use tamari instead of regular soy sauce to make the shoyu sauce. You can have VEGAN RECIPES: Easy Homemade Tofu Poke Bowl using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of VEGAN RECIPES: Easy Homemade Tofu Poke Bowl

1. You need 250 g of sushi rice 🍚.
2. It's 120 ml of Saitaku rice vinegar.
3. You need 300 g of tofu.
4. It's 2 tbsp of Kikkoman Soy sauce.
5. You need 1 tbsp of Sesame oil.
6. You need of Lime juice.
7. You need 1 of Carrot 🥕.
8. Prepare 1 of Cucumber 🥒.
9. It's 3 of Spring onions.
10. It's 2 of ready to eat Avocados 🥑.
11. You need of Lettuce 🥬.
12. You need 100 g of Corns.
13. It's 2 tsp of Black Sesame Seeds.
14. You need of Salt and pepper.

Gently mix the tofu and, sauce in a bowl, not breaking the tofu. Use enough shoyu sauce just to coat the tofu. The Spruce Eats / Anastasiia Tretiak. These Vegetarian Poke Bowls are a refreshing, meatless take on this wildly popular and This veggie poke bowl, like many of the pineapple recipes this week, is inspired by Hawaii.

VEGAN RECIPES: Easy Homemade Tofu Poke Bowl step by step

1. Rinse the rice thoroughly in a strainer or colander under the tap. Once the water that comes out of the rice is completely transparent and therefore clean, you can start boiling the rice. Put in a pan with the 400 milliliters of water and bring to the boil. Then lower the heat and cook the rice for 15 minutes. Turn off the heat and let stand for 10 minutes with the lid on the pan. (Chef’s Note: Keep in mind that the rice still needs to cool down after cooking. This can easily take an hour.).
2. Meanwhile, heat the rice vinegar with the salt and pepper in another pan. This is the dressing for the rice..
3. Pour the dressing over the rice and stir a few times. Allow cooling (if necessary in a large bowl, that goes a little faster) to room temperature..
4. Meanwhile, mix the soy sauce with Sriracha, sesame oil and lime juice. Cut the tofu into small cubes of 1 x 1 centimeter and marinate in the soy sauce mixture..
5. Heat the rice vinegar in a small pan and cut the radishes into thin slices. Marinate for five to ten minutes in the vinegar..
6. Slice the avocado, mango, carrot, cucumber, lettuce and the onions. Spoon the slightly cooled rice (rather a little warm, then cold) into bowls. Divide the tofu, avocado, corns, mango slices, carrot and cucumber slices with the lettuce on this. Top the poke bowl with sesame seeds and possibly chili flakes and serve immediately..

We're replacing ahi with tofu, marinating it in a flavor-packed sauce, while keeping the traditional raw aspect. This vegan twist on a poke bowl features cubes of marinated tofu and a colorful array of toppings. Twice a month, in addition to our existing lineup of great veggie recipes, we'll share easy weeknight recipes that prove how diverse produce-forward food can be, each packed with smart tips we've. This tofu poke bowl recipe is made with bites of sweet and spicy tofu, fluffy white rice, and a rainbow of fresh vegetables. It's an awesome vegan meal I keep getting requests for more meal preppable recipes, so I'm gonna deliver!