Vegan Poke Bowl
Prep Time: 45 mins
Servings: 3
A vegan version of a dish that's usually focused on raw fish. This vegan poke bowl is equally rich in protein and healthy fats and has a gorgeous green theme! I love to serve this to dinner guests because it's fresh and different and makes for a beautiful bowl!
Ingredients
Poke Bowl
- 1 (12-14 ounce) block extra firm tofu, pressed *
- 1 tablespoon brown rice flour
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- Pinch black pepper
- 3 cups cooked white quinoa (1 cup uncooked)
- 2 cups frozen shelled edamame
- 1 medium zucchini peeled into ribbons
- 1 English cucumber sliced thinly on a diagonal
- 1 to 2 ripe avocados pits removed and peeled, cut in half or quarters
- For garnish/seasoning
- sesame seeds black or white
- 3 spring onions thinly sliced
- shoyu or tamari
Spicy Mayo
- ½ cup cashews soaked for 2 to 3 hours in water
- 1/3 cup water plus more if needed
- 2 tablespoons lime juice
- 1 to 2 tablespoons vinegar-based hot sauce adjust to your preference
Instructions
- Preheat the oven to 375ºF and line a baking sheet with parchment paper. If you’ve pressed the tofu, unwrap it and cut into 1-inch cubes and place in a medium bowl. Sprinkle the brown rice flour, salt, garlic powder, and black pepper and toss to coat all the tofu. Transfer to the baking pan and bake for 30 minutes. No need to flip.
- While the tofu is baking cook the edamame, blend the spicy mayo, and prepare the zucchini, cucumber, and avocado.
- Edamame: Place the frozen edamame in a small pot and cover with water. Bring to a boil and then simmer for 3 to 5 minutes. Drain and set aside.
- Spicy Mayo: Drain the cashews and place in a high-speed blender with the water, lime juice, and hot sauce. Blend until smooth and add more water if needed to thin. Set aside.
- Quinoa: Reheat the quinoa if desired. Remember you can serve this bowl hot or room temperature.
- Now it’s time to assemble! Use the quinoa as the base of each bowl and then place the remaining ingredients in sections (baked tofu, edamame, avocado, zucchini ribbons, chopped cucumber). Drizzle with spicy cashew sauce and garnish with sesame seeds and spring onions. Serve with shoyu/tamari/soy sauce and additional hot sauce if desired.
Notes
*I often skip pressing tofu to save time but if you like firmer tofu, wrap the tofu in a clean dishcloth and place a heavy pot or book on top for 20 minutes. Otherwise, skip wrapping and follow the recipe as written.
**This recipe is a great way to use already cooked quinoa or even brown rice. If you’re cooking the grains specifically for this recipe, cook according to directions, fluff with a fork, and set aside until needed. 1 cup of uncooked quinoa = 3 cups cooked
Make ahead option: You can make the sauce, quinoa, and edamame beforehand to save time!
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