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two white bowls with vegan poke on a grey background

Vegan Poké Bowls

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.

Course Main Course
Cuisine American
Keyword Poké Bowls
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 2
Calories 594 kcal
Author Katie Trant

Ingredients

  • 2 cups cooked brown rice
  • 2 Tbsp rice vinegar optional
  • 1/2 bunch lacinato kale destemmed and cut into thin ribbons
  • 4 oz firm tofu cut into cubes
  • 1/2 medium cucumber sliced
  • 4 radishes thinly sliced
  • 1 avocado peeled, pitted, and sliced
  • 1 medium mango peeled and cubed
  • 6 oz edamame beans cooked according to package instructions

Ponzu Dressing:

  • 2 1/2 Tbsp extra virgin olive oil
  • 2 tsp toasted sesame oil
  • 2 Tbsp freshly squeezed lime juice
  • 2 Tbsp rice vinegar
  • 1 tsp finely grated fresh ginger
  • 2 tsp honey or other liquid sweetener
  • 2 tsp soy sauce or liquid aminos

Vegan Sriracha "Mayo"

  • 1/4 cup runny tahini paste
  • 1/4 cup water
  • 2 Tbsp freshly squeezed lemon juice
  • 1 clove garlic crushed
  • 1 tsp agave nectar or other liquid sweetener
  • 1 tsp Sriracha or more to taste
  • 1/2 tsp fine grain sea salt
US Customary - Metric

Instructions

  1. 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. 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.

  3. In a small bowl, combine all ingredients for the ponzu sauce and whisk well. Taste and adjust seasonings if desired.
  4. 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.
  5. Place the cubed tofu into the bowl with the remaining ponzu dressing and let stand for 5 minutes, or as long as overnight.
  6. Cook the edamame beans according to package instructions. Drain and set aside.

  7. 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.

  8. To serve, drizzle generously with vegan Sriracha mayo. Enjoy!

Recipe Notes

Nutrition Facts
Vegan Poké Bowls
Amount Per Serving
Calories 594 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g20%
Sodium 372mg16%
Potassium 746mg21%
Carbohydrates 77g26%
Fiber 6g24%
Sugar 21g23%
Protein 14g28%
Vitamin A 7899IU158%
Vitamin C 126mg153%
Calcium 210mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.