This healthy and delicious vegan poke bowl is packed with goodness. A mound of furikake seasoned rice is surrounded by crispy sriracha tofu, cucumbers, avocado, carrots, edamame beans and nori. Sriracha and vegan mayonnaise are drizzled over the rice to add extra flavour and complete this dish.

This dish contains a variety of vegetables, protein from the tofu and filling carbohydrates from the rice making it a nutritionally complete meal.

Why you’ll love this vegan poke bowl

I wanted to create a recipe which not only looked beautiful but was also nutrient-dense and delicious. This recipe definitely nails all three of those criteria. I think this meal is perfect for lunch. You could also make it in bulk and keep extra portions in the fridge to eat throughout the week.

What is usually in a poke bowl?

Poke bowls originate from Hawaii. A poke bowl typically comprises of rice, protein and vegetables. Usually the protein is chopped up raw fish, such as tuna or salmon.

I have decided to replace the fish with tofu as a high-protein, vegetarian alternative. I have used avocado, carrot, cucumber and edamame beans in my poke bowl.

What extra toppings and sauces to add to a vegan poke bowl?

Feel free to add other toppings such as:

• Wakame seaweed
• Red cabbage
• Mango
• Mushrooms
• Pickled ginger

Sauces are an important component of poke bowls. I have decided to use vegan mayonnaise and sriracha sauce. You could also use:

• Ponzu sauce
• Teriyaki sauce
• Miso dressing

Vegetarian poke bowl: nutrition

One key to a healthy diet is eating as many different plant-based foods as possible. The plant diversity in this meal will help to improve your gut health and aid healthy digestion.

Furthermore, I have used tofu as the protein for this poke bowl. Tofu is low in calories but nutrient dense. Primarily, tofu is a great source of protein and antioxidants. My favourite brand of tofu is Tofoo as it is extra firm and doesn’t need to be pressed before use.

Avocados also boast a range of nutrients. They are high in monounsaturated fats and are sources of vitamin C, B6, folate, polyphenols and fibre. Edamame beans are an excellent plant protein source which are also high in vitamin K and folate. Adding seaweed to meals improves thyroid function as most seaweeds are a great source of iodine and tyrosine.

Where to find ingredients

Mainstream supermarkets across the U.K. stock most, if not all, of the ingredients in this recipe. If, however, you are struggling to find any of the ingredients or are from outside of the U.K. then try looking in an Asian supermarket. I also like to buy specialist products from Starry Mart if I can’t find a product in store.

Similar recipes

If you want to see more Asian-inspired recipes then try some my other recipes:

• Vegetarian tofu kimbap
• Speedy japchae
• Vegan yaki udon
• Asian tofu noodle salad with mango

For more healthy lunch ideas try out these recipes:

• Crispy tofu rice bowl
• Couscous sweet potato salad
• Tofu soba noodle salad
• Vegan Greek pasta salad

Vegan poke bowl

Furikake seasoned rice with crispy sriracha tofu, edamame, nori, cucumber and carrot ribbons. Drizzled with sriracha and vegan mayo.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Rice drainage time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Japanese

Servings 2

Calories 823 kcal

Ingredients

  

• 200g/7oz sushi rice uncooked
• 280g/10oz block of extra firm tofu
• 2 tbsp cornflour
• 1 tbsp soy sauce
• 1 tbsp sriracha
• 2 tsp furikake
• 1 medium carrot peeled into ribbons
• 1/3 cucumber thinly sliced
• 80g/2¾oz edamame beans
• 1 avocado peeled and sliced
• nori
• vegan mayonnaise

Instructions

 

• Wash the sushi rice 3-5 times until the water runs clear
• Drain the rice for at least 30 minutes in a sieve
• Add the rice along with 240mls/1cup of water into a saucepan with a tightly fitting lid
• Covered, bring the rice to boil. Once boiling, turn the heat to low and leave to simmer for 10 minutes. After 10 minutes, take off the heat and leave to steam for 10 more minutes.
• Place the rice in a bowl and combine with the furikake. Set aside.
• Slice the tofu into 6 pieces. Place in a bowl and add the cornflour, ensure the tofu is equally coated with the cornflour.
• Combine the soy sauce and sriracha. In a large frying pan heat 2 tsp of vegetable oil. Fry the tofu for 3 minutes on each side, or until crispy.
• Add the soy and sriracha and stir for 1 more minute. Remove from the heat.
• Arrange the rice, tofu, vegetables and seaweed among 2 bowls.
• Top with mayo and sriracha. Enjoy!

Keyword healthy salad, poke bowl, rice bowl, sushi, tofu, vegetarian