Vegan Poke Bowl with Marinated Tofu

Customizable Vegan Poke Bowl with marinated tofu and the best veggies.

You know it, I’m a sucker for all trendy foods. Since Poke bowls are super cool at the moment, I just couldn’t resist posting a recipe. This Hawaiian classic is fresh, healthy, and filling, and tastes absolutely amazing. Originally they serve it with raw fish, but trust me, a good marinated tofu does the job too. My version today also has rice noodles, carrots, asparagus, edamame, sweet potatoes, cucumber, scallion, Thai basil, and sesame seeds. Yum!

The real beauty of Poke bowls (pronounced poh-keh) is that they are totally customizable. Use whatever you love and have and feel free to experiment a little bit. You can play around with textures and flavors here, it’s really so much fun.

1. Pick your base

Soba noodles • Rice noodles • Rice (sushi, brown, white, black) • Quinoa • Mixed greens • Spiralized zucchini

2. Top with veggies, fruits and herbs – raw, cooked, steamed or grilled

Edamame • Carrot • Green peas or snap peas • Avocado • Sweet potato • Ananas • Cucumber • Radish • Cabbage • Bell pepper • Mango • Onion or scallion • Zucchini • Broccoli • Mushroom • Beetroot • Thai basil • Cilantro • Mint • Kimchi • Sprouts

3. Add protein

Tofu • Tempeh (both raw and marinated, grilled, or cooked)

4. Choose dressing

Ponzu • Tahini • Soy-ginger • Peanut • Avocado • Lime juice

5. Top with something crunchy

Sesame seeds • Coconut chips • Peanuts • Nori sheets • Roasted chickpeas

Super simple, right?

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

Vegan Poke Bowl with Marinated Tofu

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Total Time: 40 mins
• Yield: 2-3 1x

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Ingredients

Units USM Scale 1x2x3x

For the tofu

• 200 g/7 oz firm tofu (preferably pressed out)
• 1/3 cup of soy sauce
• 1/4 cup of rice vinegar
• 1/4 cup of water
• 2 cloves of garlic, minced
• 2 tbsp dried algae (for example nori or kelp)
• 1 tsp Sriracha or other hot sauce
• 1 tsp fresh, grated ginger
• 1 tsp maple syrup
• 1 tsp red pepper flakes

For the base

• 100 g/3.5 oz rice noodles
• 2 carrots
• 1 small sweet potato
• 1 cup of snow peas
• 1 cup of asparagus
• 1 cup of sliced cucumber
• 1 cup of edamame (fresh or frozen)
• 3 scallions
• handful of Thai basil
• 2 tbsp toasted sesame seeds

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Instructions

Tofu

1. In a bowl whisk together soy sauce, vinegar, water, garlic, algae, hot sauce, ginger, maple syrup and red pepper flakes.
2. Cut tofu into 2 cm/1 inch dices, and add to marinade. Gently mix to coat evenly. Marinate tofu for a minimum of 30 minutes, or overnight.

Noodles and veggies

1. Prepare rice noodles according to package instructions. Drain and set aside.
2. Cook edamame according to package instructions. Let cool.
3. Slice carrots thinly (I like to use a vegetable peeler for this), slice cucumber, sweet potato and scallions. I usually prefer to keep my veggies raw, but if you like you can steam asparagus and sweet potatoes.

Assembly

1. Divide rice noodles and vegetables between 2-3 bowls. Top with tofu and drizzle with the marinade. Sprinkle with sesame seeds. Enjoy!

• Prep Time: 30 mins
• Cook Time: 10 mins
• Category: Salad, Main
• Cuisine: Vegan