30-Minute Vegan Poké Bowls With Tofu
These Vegan Poké Bowls are a healthy plant-based riff on the Hawaiian classic. Made with tofu, massaged kale, and a creamy vegan dressing, this is a healthy and delicious meal bowl recipe.
Servings 2
Calories 594kcal
Ingredients
- 2 cups cooked brown rice
- 2 Tablespoon rice vinegar optional
- ½ bunch lacinato kale destemmed and cut into thin ribbons
- 4 ounces firm tofu cut into cubes
- ½ medium cucumber sliced
- 4 radishes thinly sliced
- 1 avocado peeled, pitted, and sliced
- 1 medium mango peeled and cubed
- 6 ounces edamame beans cooked according to package instructions
Ponzu Dressing:
- 2 ½ Tablespoon extra virgin olive oil
- 2 teaspoon toasted sesame oil
- 2 Tablespoon freshly squeezed lime juice
- 2 Tablespoon rice vinegar
- 1 teaspoon finely grated fresh ginger
- 2 teaspoon honey or other liquid sweetener
- 2 teaspoon soy sauce or liquid aminos
Vegan Sriracha "Mayo"
- ¼ cup runny tahini paste
- ¼ cup water
- 2 Tablespoon freshly squeezed lemon juice
- 1 clove garlic crushed
- 1 teaspoon agave nectar or other liquid sweetener
- 1 teaspoon Sriracha or more to taste
- ½ teaspoon fine grain sea salt
Instructions
- First, prepare the rice. Sprinkle the cooked brown rice with rice vinegar and toss with a fork. Set aside while you're preparing the rest of the ingredients.2 cups cooked brown rice, 2 Tablespoon rice vinegar
- If desired, you can pan-fry the tofu. Heat a bit of olive oil in a large heavy-bottomed skillet and fry, turning every couple of minutes, until the tofu is browned on all sides.4 ounces firm tofu
- Make the spicy sesame dressing. In a small bowl combine all of the ingredients, and whisk well. Taste, and adjust seasonings if desired.¼ cup runny tahini paste, ¼ cup water, 2 Tablespoon freshly squeezed lemon juice, 1 clove garlic, 1 teaspoon agave nectar, 1 teaspoon Sriracha, ½ teaspoon fine grain sea salt
- In a small bowl, combine all ingredients for the ponzu sauce and whisk well. Taste and adjust seasonings if desired.2 ½ Tablespoon extra virgin olive oil, 2 teaspoon toasted sesame oil, 2 Tablespoon freshly squeezed lime juice, 2 Tablespoon rice vinegar, 1 teaspoon finely grated fresh ginger, 2 teaspoon honey, 2 teaspoon soy sauce or liquid aminos
- Place the shredded lacinato kale into a small bowl and spoon a bit of the ponzu dressing over top. Use clean hands to massage the dressing into the kale, and then set aside while you're prepping the rest of the ingredients.½ bunch lacinato kale
- Place the cubed tofu into the bowl with the remaining ponzu dressing and let stand for 5 minutes, or as long as overnight.
- Cook the edamame beans according to package instructions. Drain and set aside.6 ounces edamame beans
- To assemble, first place the rice into two serving bowls. Arrange the marinated kale and tofu over top, followed by the remaining ingredients. Garnish with cilantro and furikake sprinkles if desired.
- To serve, drizzle generously with vegan Sriracha mayo. Enjoy!
Notes
- Nutrition values are an estimate only
- Prep time assumes the brown rice is already cooked.
- Ponzu dressing and marinated kale and tofu can be made up to a day in advance, as can the Sriracha mayo and the edamame beans.
- If you're making this for packed lunches, leave the avocado off until ready to serve.
Nutrition
Calories: 594kcal | Carbohydrates: 77g | Protein: 14g | Fat: 27g | Saturated Fat: 4g | Sodium: 372mg | Potassium: 746mg | Fiber: 6g | Sugar: 21g | Vitamin A: 7899IU | Vitamin C: 126mg | Calcium: 210mg | Iron: 3mg