This vegan Poke Bowl recipe is quickly going to become one of your favorite meals. Made with crispy tofu marinated in a delicious ginger soy sauce, crunchy rainbow veggies, and sweet mango, it's light and healthy while still filling and satisfying. The best part? It's easy to make too!
Wash and thinly slice the cucumber. Mix the rice vinegar, water, brown sugar, and soy sauce in a small bowl or a jar. Then add the cucumber slices and let everything rest while you prepare everything else.
Rice:
Rinse the rice under fresh cold water until the water runs clear. In a saucepan, combine the rice with water and salt. Put on the stove and bring to a boil. Once it starts boiling, reduce the heat to a simmer and put the lid on. Cook for around 15 minutes (but please check your rice package instructions). In a small bowl, mix salt, brown sugar, and rice vinegar*. Then remove the saucepan from the stove, add the rice vinegar mixture and combine with a wooden spoon. Cover with the lid and let the rice rest for 10 minutes.
*Note: You can omit this step, especially if you are using a different type of rice.
Crispy tofu:
Drain the tofu, place it on a clean towel and press it to soak up some moisture. Dice into small 1/2-inch cubes. Combine the soy sauce, grated ginger, minced garlic, and chili flakes in a small bowl. Toss in the tofu and let it rest for a few minutes.
Pour the sesame oil into a frying pan over medium-high heat. When hot, add the tofu cubes, cook for about 5-8 minutes until crispy on all sides.
Vegetables:
Slice the radishes, shred the red cabbage, slice the avocado and dice the mango. Wash the edamame beans under warm water to defrost.
Assemble:
When the rice has cooled down a little, divide it between the two bowls, add the red cabbage, radish slices, pickled cucumber slices, edamame beans, mango, creamy avocado slices, and top it with sesame seeds, green onion, and fresh chili. Drizzle with soy sauce (or any other sauce you like) and enjoy.
Notes
How to prep these bowls in less than 10 minutes: Although it can take some time to prep all the elements that go into this vegan poke bowl, you can prepare pretty much everything ahead of time. Once prepped, store in the fridge and quickly assemble the poke bowl in less than 10 minutes for a healthy lunch or dinner.Note 1: You can use any rice you like: short grain brown rice, basmati rice, wild rice, or black rice. You can also substitute rice for rice noodles or quinoa or opt for a low-carb option using cauliflower rice or spiralized veggies.Note 2: You can substitute crispy tofu for roasted chickpeas, tempeh, or any other type of beans. For the roasted chickpeas, use the same seasoning as this recipe, but cook for only 30 minutes.Note 3: You can use any veggies: spiralized carrots, zucchini, beetroots, spinach, romaine lettuce, sweet potatoes, or kale. Instead of mango, you can use cubed watermelon, pineapple, or pomegranate seeds. Seaweeds are another great addition to give your vegan poke bowl a fishy taste without the fish.Note 4: I like the simplicity of soy sauce. But feel free to get creative and use tamari, sriracha, or even a vegan fish sauce for some added umami taste.